Late summer · HarvestGuide.ca

Tomato Panzanella (Bread Salad)

Ingredients

• 4 cups sturdy day-old bread, torn into chunks
• 700 g very ripe tomatoes, chopped
• ½ red onion, thinly sliced
• 1 handful fresh basil, torn
• ¼ cup olive oil, 2 tbsp red wine vinegar
• 1 clove garlic, minced; salt and pepper
• Optional: cucumber, capers, or bocconcini

Instructions

1. If the bread isn't dry, toast or crisp the chunks in a hot oven until golden. Cool.
2. Chop the tomatoes, salt them, and let them sit 10 minutes to release their juices.
3. Whisk the olive oil, vinegar, garlic, and seasoning; stir in the tomato juices.
4. Toss the bread, tomatoes, onion, and basil with the dressing.
5. Let stand 15–20 minutes so the bread soaks up the juices, then serve at room temperature.

From HarvestGuide.ca — https://harvestguide.ca/recipes/tomato-panzanella-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.