panzanella

• 1 slice Country Harvest Sunflower Flax bread
• 1 small Italian tomato, diced
• 1/2 cucumber, diced
• 1/4 red onion, diced
• 5 black olives, pitted
• 2 tsp (10 mL) capers
• 1 hard-boiled egg, cut in quarters
• 1 garlic clove, chopped
• 3 tbsp (45 mL) fresh basil
• 3 tbsp (45 mL) olive oil
• 1 tbsp (15 mL) red wine vinegar
• salt and pepper to taste

Toast bread, then cut into cubes and place in a bowl. Add tomato, cucumber, onion, olives, capers and hard-boiled egg. In another bowl, mix remaining ingredients to make a salad dressing. Pour dressing over salad and toss.

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