Panzanella Salad - Recipe - Food For Thought Food Bank

Ingredients

• 3 slices stale sourdough bread, cut into 1” pieces
• 1 lb tomatoes, diced
• 1 cucumber, sliced and halved
• ½ red onion, thinly sliced
• 1 bell pepper, seeded and cut into 1” pieces
• 6 fresh basil leaves, chopped
• 1 tbsp capers, drained
• 6 oz cooked chicken or tofu (optional)
• 1 tsp garlic, minced
• ½ tsp Dijon mustard
• 1 tbsp white wine or champagne vinegar
• 2 tbsp olive oil
• Salt
• pepper