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\ ©. TOMATO PANZANELLA SALAD WITH BALSAMIC DRESSING This salad is vastly better if made with fresh bread cubes that are toasted deliberately than if made with bread that dried out on its own. - Chef MacKay 1tbsp 1cup 10 74 cup % cup % cup 2tbsp A tsp CO-OP GOLD 100% Extra Virgin Olive Oil CO-OP GOLD PURE Artisan White Baguette, 1-inch cubes Medley Tomatoes Alberta Grown, halved Cocktail Tomatoes Alberta Grown, quartered beefsteak tomato, thickly sliced 2tbsp CO-OP GOLD 100% cucumber, halved and Extra Virgin Olive Oil sliced %-inch 2tbsp CO-OP GOLD PURE fennel, thinly sliced Balsamic Vinegar of Modena red onion, thinly sliced Yatsp minced garlic fresh basil, chopped (chop immediately before adding) Jatsp sugar salt Ytsp vanilla extract 1. Make the dressing by whisking all the ingredients in a measuring cup or small bowl. 2. Preheat oven to 350°F, Toss olive oil and bread together in a bow!l, place on a baking sheet and toast for 4-6 minutes, or until golden brown and fully dried all the way through. Set aside and let cool. 3. Place all salad ingredients in a large serving bowl with dressing, mixing thoroughly. Serve chilled or at room temperature. WAYNE STIGTER MCO-OWNER, THE CUCUMBER MA
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