Tuscan salad toss
8
- Prep Time10 min
- Total Time10 min
- Makes2 to 3 Servings
Yvonne Duivenvoorden
This delicious salad packs a one-two punch: It's full of fresh summer veggies, but still satisfies your lunch-hour carb craving.
Ingredients
2 to 3 thick slices multi-grain or focaccia bread
olive oil
1 1/2 tsp dried Italian seasoning
2-Jan red bell pepper
41643 English cucumber
1/2 340-g ball of mozzarella
4 oil-packed sun-dried tomatoes
500 g cherry tomatoes, about 2 cups
1/4 cup snipped chives
1/4 cup olive oil
1/4 cup red-wine vinegar
2 tbsp capers, drained
3 garlic cloves
1/2 tsp hot-red-chili-flakes
1/2 tsp salt
generous pinch granulated sugar
Instructions
Preheat oven to 450F (230C). Brush both sides of bread with oil. Sprinkle with ¼ tsp (1 mL) Italian seasoning. Cut into big cubes. You'll need 2 cups (500 mL). Spread out on a baking sheet. Toast in oven 5 min. Stir halfway through. Slice pepper, cucumber and cheese into chunks. Place in a large bowl. Sliver sun-dried tomatoes. Add to veggies along with bread, tomatoes and chives.
In a small bowl, whisk remaining ingredients together. Add freshly ground black pepper. Drizzle most of the dressing over salad and toss to mix. Store in a covered container or seal in a bag. To give flavours a chance to blend, leave at room temperature for at least 2 hours or refrigerate up to a day. Add remaining dressing just before serving.
Nutrition (per serving)
Calories 559, Protein 18g, Carbohydrates 27g, Fat 44g, Fibre 5g.
