Panzanella Salad
This is a classic Italian bread-and-tomato salad. Adding a variety of fresh summer vegetables and herbs puts a modern twist to the traditional Panzanella salad. Be adventurous with this recipe and use whatever veggies you have on hand to make a colourful salad to share with friends. This veggie-loaded salad is abundant in vitamins C and A, and is a great source of iron and fibre too!
Ingredients:
| Sweet Bell Peppers (assorted) | 3 large | 3 large |
| Summer squash/zucchini | 4 large | 4 large |
| Red onion (diced) | 1 medium | 1 medium |
| Fresh lemon juice | ¼ cup | 50 mL |
| Red wine vinegar | 2 Tbsp | 30 mL |
| Dijon mustard | ½ tsp | 2 mL |
| Extra virgin olive oil | ⅓ cup | 80 mL |
| Fresh tomatoes (diced) | 5 medium | 5 medium |
| Fresh parsley (chopped) | 2 Tbsp | 30 mL |
| Fresh basil (sliced) | 3 Tbsp | 45 mL |
| Fresh ciabatta (small) | 1 loaf | 1 loaf |
Directions:
- Chop peppers and zucchini into bite-size pieces and place in a large bowl.
- Dice the onion and add to the bowl.
- In a small bowl, whisk together lemon juice, vinegar, and mustard. Slowly whisk in olive oil.
- Add dressing, diced tomatoes, and fresh herbs to the vegetables.
- Let stand for 15 minutes.
- Meanwhile, cut ciabatta loaf into 1 inch cubes. If desired, toast for 5 minutes in a pre-heated 200°C (400°F) oven.
- Add ciabatta chunks just before serving. Season salad with salt & pepper. Mix well.
Makes 4 servings (458g / serving). 1 serving = 1 large bowl
