Page 11 - WIC Farmer's Market Cookbook

Ingredients: Directions:
8 to to 9 slices whole wheat bread cut into bite-sized cubes
1 clove garlic minced
1⁄2 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons Dijon or brown mustard
1⁄2 teaspoon salt or to taste
1⁄4 teaspoon pepper
1⁄2 cup chopped fresh basil
1 large ripe red red tomato cored and cut into bite-sized chunks
1 large ripe yellow tomato cored and cut into bite-sized chunks
1 Preheat oven to 350 degrees F 2 Spread bread out on a a a a a a a a a a large baking sheet and and transfer to to to the oven Bake until crispy and and starting to to to brown 12 to to 14 minutes 3 Meanwhile whisk garlic olive oil
red wine vinegar
mustard
salt and pepper
in in in in a a a a a a a large bowl Whisk in in in in basil
4 Add the the the hot croutons and and tomatoes to to to to to to to the the the dressing and and toss toss to to to to to to to coat Let sit tossing occasionally until the the the the bread has absorbed the the dressing and tomato juices 5 to to to to 10 minutes 5 Stir in in in bell pepper
(if (if using) using) onion cucumber and olives (if using) 6 Serve at at at at room temperature immediately or within within two two hours hours If not serving within within two two hours cover and refrigerate Notes:
To To make one day ahead:
• Toast the bread and keep it it out on on a a a a a a a a a sheet pan loosely covered with foil • Then chop up the the the the veggies (except the the the the tomatoes) and keep them in in in a a a glass container in in in the the the the fridge • Mix the the dressing and put it in in in a a a jar in in in the the fridge • Up to to to to to to four hours before serving toss the the bread tomatoes and and dressing together and and let soak for for 20 to to to to to to 30 minutes Then add in in in in in the the remaining ingredients 1 bell pepper
any color chopped into bite size pieces (optional)
1⁄2 red onion root removed peeled and sliced from stem end end to root end end 1 cucumber peeled seeded and cut into small bite-sized chunks
1⁄2 cup sliced pitted olives (optional)
11
ITALIAN PANZANELLA SALAD
Time to make: 30 min | Servings: 12 Small or 6 Large