METRO Logo
METRO Logo
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, FoodBasics, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Panzanella (bread with tomatoes and olive oil)
2013-08-06
https://api2.metro.ca/userfiles/image/recipes/Panzanella-tomates-pain-huile-olive-1664.jpg
PT30M
PT15M
PT2H45M
Slice the bread 1 in. (2,5 cm) thick.Soak bread in a large bowl of cold water, from 3 to 10 minutes, so that the crumb does not disintegrate.Gently squeeze with your fingers to drain.In a large bowl, tear lettuce.Crumble bread directly over the lettuce. Add tomatoes, cucumber, onion, basil and toss.Mix oil, vinegar and seasonings. Add to the salad, toss. Refrigerate at least 2hours before serving.
6
Metro
2
3
5
1
1 1/4 lb (670 g) firm white bread two days old
8 leaves of romaine lettuce
6 ripe tomatoes peeled, quartered
1 cucumber peeled, 1/2 in. (1 cm) cubes
2 small red onions minced
10 leaves of basil, torn
6 Tbsp. (90 mL) olive oil
2 Tbsp. (30 mL) red wine vinegar
To taste salt and ground black pepper
Panzanella (bread with tomatoes and olive oil)
-
Lactose-free
6
servings
0:30
Preparation
0:15
COOKING
2:45
TOTAL TIME
Ingredients
-
1 1/4 lb
(670 g)firm white bread two days old
-
8
leaves of romaine lettuce
-
6
ripe tomatoes peeled, quartered
-
1
cucumber peeled, 1/2 in. (1 cm) cubes
-
2
small red onions minced
-
10
leaves of basil, torn
-
6 Tbsp.
(90 mL)olive oil
-
2 Tbsp.
(30 mL)red wine vinegar
-
To taste salt and ground black pepper
Preparation
Slice the bread 1 in. (2,5 cm) thick.
Soak bread in a large bowl of cold water, from 3 to 10 minutes, so that the crumb does not disintegrate.
Gently squeeze with your fingers to drain.
In a large bowl, tear lettuce.
Crumble bread directly over the lettuce. Add tomatoes, cucumber, onion, basil and toss.
Mix oil, vinegar and seasonings. Add to the salad, toss. Refrigerate at least 2hours before serving.
Source :
Metro
Legal Notice
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
