Panzanella Salad

This salad adds colour and wonderful textures and will hold up if you make it ahead of time. From Delicious: Quick Smart Cooking by Valli Little.

5 cups sourdough loaf, torn into 1 inch (2.5 cm) chunks
1/2 cup (100 g) olive oil
1 1/2 (375 mL) cup basil leaves
1 garlic clove, finely chopped
2 tbsp. (30 mL) red wine vinegar
1 small onion, thinly sliced
2 red peppers, roasted and cut into strips
7 oz. [196 g] buffalo mozzarella or bocconcini, torn into pieces
1/2 lb. (225 g) cherry tomatoes
1 cup (140 g) pitted kalamata olives

Preheat the oven to 350 F. Toss the bread in 2 tbsp. (30 mL) of the oil. Place on a baking tray and bake for 15 to 20 minutes until golden.

Meanwhile, finely chop 1 cup (250 mL) of basil leaves, reserving the rest for garnish.

Combine with the remaining oil, garlic and vinegar. Season with salt and pepper.

Combine the croutons and all the remaining ingredients in a bowl and toss well with the dressing. Transfer to a serving platter and garnish with the reserved basil.

Set aside for 30 minutes to allow the flavours to develop.

Makes 6 servings.

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