- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 163.3
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 55.9 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 1.3 g
- Protein: 35.3 g
Baby Heirloom Tomato and Cucumber SaladSubmitted by: CHEFSOPHIE
IntroductionThis is a variation of a panzanella salad from 5 Ingredient Fix on the Food Network This is a variation of a panzanella salad from 5 Ingredient Fix on the Food Network
1/4 pound country whole grain bread, cot into 1-inch cubes
5 Tbs olive oil
1/3 cup aged balsamic vinegar
2 lbs assorted mixed baby heirloom tomatoes
1 cucumber, peeled and seeded
salt and pepper to taste
1/4 cup ribbons of basil
In a large bowl, toss bread cubes with 2 Tbs of the olive oil and salt and pepper to taste. Arrange on a baking sheet and bake 5 minutes. Toss cubes and bake till golden, about 3 to 5 minutes. In a small saucepan, over low heat add balsamic vinegar and simmer till reduced by half.
Cut smaller tomatoes in half, quarter medium tomatoes, and slice larger tomatoes. Cut the cucumber in half, lengthwise, and slice into half moons or dice it into cubes.
In a salad bowl, mix the tomatoes, cucumbers, and last 3 Tbs. oil. Season with salt and pepper to taste. Add bread cubes and basil. Drizzle with reduced balsamic and serve.
Serving Size: 1/8 of the salad
Number of Servings: 8
Recipe submitted by SparkPeople user CHEFSOPHIE.