Baby Heirloom Tomato and Cucumber Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/4 pound country whole grain bread, cot into 1-inch cubes5 Tbs olive oil1/3 cup aged balsamic vinegar2 lbs assorted mixed baby heirloom tomatoes1 cucumber, peeled and seededsalt and pepper to taste1/4 cup ribbons of basil
Preheat oven 400 degrees F
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.
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.
Nutritional Info 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
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