Panzanella and Poached Egg Salad

2 tbsp (25 mL) olive oil

4 cups (1 L) cubed, stale Ciabatta loaf

Pinch salt

1 garlic clove, finely minced

¼ tsp (1 mL) Dijon mustard

2 tbsp (25 mL) white wine vinegar

¼ cup (50 mL) olive oil

¼ tsp (1 mL) salt

¼ tsp (1 mL) black pepper

1 package (550 mL) cherry or grape tomatoes

½ English cucumber, unpeeled, quartered lengthwise and sliced ½- inch (1 cm) thick.

1 red bell pepper, seeded and cut in to 1-inch (2.5 cm) cubes

1 yellow bell pepper, seeded and cut in to 1-inch (2.5 cm) cubes

¼ cup (50 mL) red onion, thinly sliced

2 tbsp fresh basil leaves, chopped

2 tbsp (25 ml) capers, drained (optional)

6 eggs, poached

Preheat oven to 350°F (175°C). Toss bread with 2 tbsp (25 mL) olive oil; spread bread on baking sheet.  Bake for about 15 minutes, stirring once, until golden and crisp. Let cool. Whisk garlic, mustard, vinegar, ¼ cup (50 mL) olive oil, salt and pepper. In a large bowl, mix tomatoes, cucumber, peppers, onion, basil and capers (if using). Add bread and toss with vinaigrette. Divide among six plates and top with poached egg.

Makes six servings

Nutrients per serving:

Calories: 620.5
Carbohydrates: 83.1 g
Fat: 22.4 g
Protein: 20.8 g
Sodium: 1062.0 mg
Fibre: 5.6 g