Tuscan salad toss

5

PREP TIME

10 min

Makes

2 to 3 Servings

* PLUS Baking Time: 5 minutes
Tuscan salad toss

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
  • 18 g,
  • Carbohydrates
  • 27 g,
  • Fat
  • 44 g,
  • Fibre
  • 5 g,