Spring Panzanella salad.......

A beautiful pairing for spring, a season in Vancouver where we have seen more rain than golden rays.... lusting for spring flavors yet still craving the heartiness of winter substance.

Panzanella salad created with toasted baguette and light fresh mozzarella, spring basil and a light red wine vinaigrette. The chilli is both hearty and warming with traditional indian flavors such as cumin and cinnamon with lemongrass and fresh coriander.

Panzanella salad

1 small multigrain baguette

2 medium ripe tomatoes

1/2 red onion thinly sliced

5 cloves garlic, diced

handful of basil leaves

5-10 pepperoncini peppers (chopped)

1 cup fresh mozzarella (I like the mini bonconchini's)

2 Tbsp red wine vinegar

sea salt and pepper

Preheat the oven to 400*

Cut the baguette into cubes, toss with olive oil, 3 cloves of the diced garlic and sprinkle with salt and pepper. Bake for 5-10 minutes until golden and crisp. Remove from oven and cool.

Saute the red onion on medium heat with a touch of olive oil until soft and transparent. Remove and cool.

In a medium bowl toss diced tomatoes, boconchini, chopped basil leaves with cubed bread, red onion and peppers.

Drizzle with basic balsamic vinaigrette; olive oil, balsamic, 2 cloves garlic and wisk until emulsified.

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