2 cloves garlic, minced
45 ml (3 tbsp) extra-virgin olive oil
30 ml (2 tbsp) sherry vinegar or red wine vinegar
2 ml (1/2 tsp) salt
Pinch each pepper and crumbled dried rosemary
3 medium greenhouse tomatoes
Half greenhouse cucumber, chopped
1 sweet greenhouse yellow pepper, chopped
3 green onions, sliced
500 ml (2 cups) rustic croutons (2-cm/3/4-inch cubes)
In a small bowl, combine garlic, oil, vinegar, salt, pepper and rosemary.
Cut tomatoes in half crosswise and gently squeeze out seeds; cut into 2-cm (3/4-inch) pieces. Place in a large bowl; add cucumber, yellow pepper, green onions and croutons. Pour dressing over top; toss well but gently. Let stand for 5 minutes to soften croutons.
Makes 4 servings.
Nutritional information per serving: 178 calories; 3 g protein; 11 g fat; 18 g carbohydrate; 2 g fibre.
Source: Foodland Ontario.