Panzanella with Bread and Market-Fresh Vegetables
Don't hesitate to prepare your homemade croutons made with your favorite bread to add crunch to a nice fresh vegetable salad.
Preparation
25 min
Total
40 min
1
Serving
MADE WITH
Bon Matin® La mie de l’artisan™ 12 Grain Bread
Ingredients
- 2 slices Bon Matin™ La mie de l’artisan™ 12 Grain Bread
- 4 cups (1 L) Ripe tomatoes, quartered
- 1 tbsp (15 mL) Sea salt
- 3 Market-fresh Lebanese cucumbers, cut in 1.5 cm segments
- 1/2 Small red onion, thinly sliced
- 2 Cloves garlic, crushed and finely chopped
- 3/4 cup (190 mL) Tomme des Demoiselles cheese, cubed
- 1/3 cup (80 mL) Olive oil, divided
- 1/4 cup (60 mL) Coarsely chopped basil
- Zest and juice of 1 lemon
- Salt and pepper
Preparation
- Preheat oven at 350°F (180°C).
- Shred bread into large pieces and sprinkle with 2 tbsp (30 mL) of olive oil.
- Place bread on a baking sheet, place in preheated oven and bake until bread is browned and crispy, about 15 minutes.
- Place tomatoes in a salad bowl, pressing them with your fingers. Sprinkle with salt.
- Let stand 20 minutes to draw moisture out.
- Add remaining ingredients and bread pieces to tomatoes, drizzle with remaining oil, toss to coat.
- Season with salt and pepper.
