Panzanella Salad Recipe

Jean Wilson from Wild Culture Artisan Bakery in Qualicum Beach suggests her Country French or Rustic French (sourdough) bread for this recipe.

Serves 4-6

INGREDIENTS

• 5 cups French bread (about ½ loaf)
• 8 Tbsp olive oil, divided
• 1 tsp sea salt, divided
• 1½ lb fresh ripe tomatoes (we use 4-6 Roma tomatoes)
• 3 Tbsp red wine vinegar
• Salt and black pepper to taste
• 1 red pepper or ½ English cucumber, thinly sliced
• 1 shallot, thinly sliced
• ¼ cup basil, chopped

METHOD

1. Preheat oven to 400°F.

2. Cut or roughly tear the bread into 1-inch cubes and toss in a medium-sized bowl with 2 Tbsp oil and ½ tsp salt. Spread evenly on an ungreased baking sheet and toast in the oven until golden brown. Set aside to cool.

3. Cut tomatoes into bite-sized pieces and toss in a colander with ½ tsp salt. Drain over a medium-sized bowl for 15 minutes, stirring occasionally.

4. Whisk the remaining 6 Tbsp olive oil, vinegar, salt and pepper into the tomato juices. Add bread cubes, toss gently and let sit for 10 minutes at room temperature.

5. Add the red pepper, cucumber, shallot and basil and toss to combine.

6. Garnish with additional chopped basil and serve as a hearty side dish or a light main course!