Cherry Tomato & Cucumber Panzanella

Photography, © Foodivine studio

  • Prep time 20 minutes
  • Total time 30 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine: October 2022



In skillet, heat oil over low heat. Add garlic and thyme, and bird’s-eye pepper, if using, and cook for 3 minutes. Using slotted spoon, remove garlic, thyme and pepper. Reserve 1 clove garlic for later use in Lemon & Red Onion Vinaigrette; discard remainder. Increase heat to medium-high. Add bread cubes to skillet; cook, stirring often, until croutons are golden brown, 3 to 5 minutes. Drain on paper towel-lined plate. In large bowl, combine lettuce, cherry tomatoes, olives, cucumbers, mint, basil, capers and croutons. Drizzle with Lemon & Red Onion Vinaigrette and toss to coat. 

Lemon & Red Onion Vinaigrette

In small bowl, whisk together 1/2 cup olive oil, 1/4 cup white wine vinegar, 1 1/2 tbsp lemon juice, 2 tsp Dijon mustard and 1 clove garlic, finely chopped. Stir in 1 small red onion, finely chopped. Season with salt and pepper. (Makeahead: Can be stored in airtight container and refrigerated for up to 5 days.)

Makes about 1 cup.

Nutritional facts PER EACH OF 6 SERVINGS

  • Iron 2.5 mg
  • Fibre 3 g
  • Sodium 400 mg
  • Sugars 5 g
  • Protein 3 g
  • Calories 315
  • Total fat 26 g
  • Cholesterol 0 mg
  • Saturated fat 4 g
  • Total carbohydrate 17 g
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Lunch & Dinner

Cherry Tomato & Cucumber Panzanella