Panzanella ~ low fat version

Ingredients

• 6 slices of day old bread. (25mm thick) toasted and cut into cubes.
• (I rub a clove of garlic on mine before I cut them. )
• 1 small green capsicum (bell pepper) chopped seeded and diced.
• 3 ripe egg tomatoes diced
• 2 spring onions, including the green part, finely sliced
• 1 medium stick of celery, diced
• 1 small cucumber, peeled, seeded and diced
• 3 table spoons fresh basil or parsley, chopped. (I use both)
• For the dressing:
• 3 tablespoons of vegetable stock. (Can also use chicken stock)
• 2 tablespoons of balsamic vinegar or red wine vinegar
• 1 clove of garlic chopped
• 1/2 teaspoon of black pepper
• 1 tablespoon of olive oil

Directions

To make the salad, place all salad ingredients, including the bread into a large bowl.
In a small bowl, beat the stock, vinegar, garlic and pepper until thoroughly mixed, add oil and mix further until all ingredients are combined.
Alternatively, place dressing ingredients in small jar and shake vigorously.
Pour dressing over salad, toss, cover and refrigerate for 1-6 hours.
I usually make this the day before I need it.