CHERRY TOMATO & CUCUMBER PANZANELLA

MAKES 4 TO 6 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 30 MINUTES

1/4 cup olive oil

2 cloves garlic, crushed

2 sprigs fresh thyme

1 Thai bird’s-eye pepper (optional)

4 slices stale sourdough bread, cut in 1-inch cubes

1 heart romaine lettuce, roughly torn

16 cherry tomatoes, halved

16 pitted Kalamata olives

4 mini cucumbers, thinly sliced

10 fresh mint leaves

6 fresh basil leaves

1/3 cup rinsed and drained capers

Lemon & Red Onion Vinaigrette

(recipe, this page)

In skillet, heat oil over low heat. Add garlic and thyme, and bird’s-eye pepper, if using, and cook for 3 minutes. Using slotted spoon, remove garlic, thyme and pepper. Reserve 1 clove garlic for later use in Lemon & Red Onion Vinaigrette; discard remainder. Increase heat to medium-high. Add bread cubes to skillet; cook, stirring often, until croutons are golden brown, 3 to 5 minutes. Drain on paper towel-lined plate.

In large bowl, combine lettuce, cherry tomatoes, olives, cucumbers, mint, basil, capers and croutons. Drizzle with Lemon & Red Onion Vinaigrette and toss to coat.

PER EACH OF 6 SERVINGS about 315 cal, 3 g pro, 26 g total fat (4 sat. fat), 17 g carb (3 g dietary fibre, 5 g sugar), 0 mg chol, 400 mg sodium, 2.5 mg iron.

Lemon & Red Onion Vinaigrette In small bowl, whisk together 1/2 cup olive oil, 1/4 cup white wine vinegar, 1 1/2 tbsp lemon juice, 2 tsp Dijon mustard and 1 clove garlic, finely chopped. Stir in 1 small red onion, finely chopped. Season with salt and pepper. (Makeahead: Can be stored in airtight container and refrigerated for up to 5 days.) Makes about 1 cup.