Toasted Panzanella

Toasted Panzanella
Vegan; Serves 4

This hearty bread salad is ideal for picnics and cookouts because the longer it sits, the better it gets. Try making it with colorful heirloom tomatoes.

Ingredient List

1 small loaf French bread, cut into 1-inch cubes (about 4 cups)
1/4 cup olive oil
3 cloves garlic, minced (about 1 Tbs.)
1 1/2 lb. tomatoes, diced (about 3 1/2 cups)
1 medium-size cucumber, peeled, seeded and diced (about 1 cup)
1 small red onion, thinly sliced (about 1/2 cup)
1/4 cup green olives, pitted and coarsely chopped
1/4 cup basil, cut into thin ribbons
2 Tbs. red wine vinegar
2 tsp. capers, drained and coarsely chopped
1 tsp. sugar
1/2 tsp. lemon zest

Directions

1. Preheat oven to 350°F. Spread bread cubes on baking sheet. Bake 15 to 20 minutes, or until golden brown.

2. Heat oil in small saucepan over medium-low heat. Cook garlic 2 minutes, or until fragrant.

3. Place all remaining ingredients in large serving bowl. Add olive oil mixture, and toss to coat. Season to taste with salt and pepper. Let stand 20 minutes to allow flavors to develop. Adjust seasonings if necessary, and serve.

Nutritional Information

Per SERVING: Calories: 260, Protein: 4g, Total fat: 14g, Saturated fat: 2g, Carbs: 29g, Cholesterol: mg, Sodium: 266mg, Fiber: 4g, Sugars: 7g

Found: Vegetarian Times July 2006

Mediterranean Barley with Tofu, Olives, Sun-dried Tomatoes and Capers

Mediterranean Barley with Tofu, Olives, Sun-dried Tomatoes and Capers
Vegan; 30 minutes (the longest was waiting for the barley to cook)

Using the ingredient list as a stepping off point you can add or subtract to it as you like, and it doesn't get any easier. You can make as little or as much as you like... Below are the measurements I used....

barley, cooked (I cooked 1 cup of pearled barley with 2 cups of vegetable broth)
tofu, diced
small black olives
sun-dried tomatoes, soaked and finely chopped (1/2 of a jar)
capers in salt, soaked and drained of their excess salt (1/3 of a jar)
chili pepper, ground or in flakes (3 Thai dried peppers, crushed)
lemon juice (2 Tbs.)
salt (I didn't add)
extra-virgin olive oil (enough to coat the pan)

1. Fry the tofu slowly in olive oil with chili pepper and lemon juice until crispy.
2. Mix olives, capers and tomatoes with the barley and stir.
3. Add tofu, mix and serve. From the website Lucullian Delights.