TUSCAN PANZANELLA SALAD

Vancouver Sun reader Tammy Nanos has this wisdom to offer: You know when you buy a loaf of lovely baguette and then you forget about it and it goes all hard and you’re like, “Damn?” Well, this is what to do with it. Pour a glass of cold white wine over a few basil leaves and then get to work.

3 ripe tomatoes, cut into chunks

■ 1 tsp (5 ml) salt ■

1/2 loaf of stale baguette, cut ■ into 1-inch (2.5-cm) cubes

3 mini cucumbers, sliced lengthwise

■ and then into 1/2-inch (1.5-cm) slices

1/2 fennel bulb, sliced thin

■ Fennel fronds, torn ■

Basil leaves, torn ■

1 tbsp (15 ml) grainy mustard ■ (the kind with seeds)

2 tbsp (30 ml) extra virgin olive

■ oil

2 tbsp (30 ml) capers

■

1 tbsp (15 ml) caper brine ■

1 tbsp (15 ml) honey ■

3 garlic cloves, minced ■ Juice from tomatoes ■

Fresh ground pepper ■ Shaved Parmigiano reggiano ■

1. Sprinkle salt over chopped tomatoes in a colander set over a bowl. Stir and let sit for at least 15 minutes. Stir a couple times while you’re dealing with the rest of the veggies and staying hydrated. Combine bread cubes, tomatoes and fennel in a large bowl and toss to combine.

2. Eat the basil in your wine glass. Refill wine glass and don’t forget to add another basil leaf. Sip. Repeat.

3. Whisk together fennel fronds, basil, mustard, olive oil, capers and brine, garlic, juice from the tomatoes, and pepper, then season to taste. The dressing should be salty and sweet. Remove tomatoes from colander and toss with bread and veggies in bowl. Pour dressing over salad and toss gently. Let marinate on the counter for 15 to 20 minutes. You want the bread cubes to return to glorious life. Top your salad with pepper and the shaved cheese. Mangia! Salud!

Makes 4 servings.