by Theresa De Grace
Trading in our Manolo’s and shopping at the local “food boutique” is passé’.  It would seem the hottest fresh spots in the city are the local markets, with smells of vegan Chili, “American Cigarettes” and some of the hugest Legume enthusiast this side of the Don Valley.  The thing that is most amazing is that we haven’t been doing this all along, as a city we chose to ignore the food around us and settled for jet lagged  tomatoes and unearthy carrots that can only be compared to porn star extremities but lacking the  vim and vigor. My recipe choice is as simple as the concept of shopping locally and its peasant history has not prevented it from becoming one of the staples on many a Toronto menu. 

All you really need to find real tomatoes that explode with passion when you eat them.  So throw on your Birkenstocks and make your Granola friend proud (yes, we all have one).  

Panzanella Salad

*This war time salad was created out of shear necessity when food was scarce and several bits of “stuff” got thrown into a bowl.  It’s cousin’s polenta and risotto share in this humble history.  My grandfather who lived through this time thinks it is hilarious that we young would go to our local restaurants and pay top dollar for these dishes.*

You will require the following ingredients:

6 cups of stale foccacia or Italian loaf cut into cubes
6 cups of ripe tomato chunks
1 bunch of basil torn into pieces
¼ finely minced medium red onion
1 teaspoon of oregano
1/3 teaspoon of sea salt, fleur de sel or kosher salt
3 celery centers finely minced
Cracked black pepper
3 tablespoon of red wine vinegar
1 clove of minced garlic
1 can of tuna drained (preferably Unico packed in oil) 

*Toss all ingredients in a bowl and adjust with salt and cracked black pepper* 

Tip:  Be a conservationist, use up the stale ends of last receipes foccacia.  It will rock this salad!