Panzanella with sourdough bread, egg, and kale

Ingredients:

• 8 cups stale or toasted sourdough bread, cut into 2.5cm cubes (about 350g)
• 900 g ripe tomatoes, cut into 2.5 cm pieces (about 4 cups)
• 2 cups small kale
• 1 cup thinly sliced ​​celery stalk
• 1 cup chopped hard-boiled egg
• 0.5 cup chopped green onions
• 1/4 cup capers
• 1/4 cup red wine vinegar
• 1 teaspoon Dijon mustard
• 3/4 cup olive oil

Preparation:

1. Place the bread cubes in a large bowl, add the tomatoes, cabbage, celery, egg, green onions and capers and toss to combine.
2. In a medium bowl, combine vinegar and Dijon mustard. Stir in olive oil.
3. Pour the dressing over the salad and toss to coat and distribute the ingredients evenly. Season with salt and pepper to taste and toss again.