Baby Heirloom Tomato and Cucumber Salad

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Nutritional Info
  • 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

View full nutritional breakdown of Baby Heirloom Tomato and Cucumber Salad calories by ingredient
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This 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
Number of Servings: 8


    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


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.

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Member Ratings For This Recipe

  • 2 of 2 people found this review helpful
    Sounds scrumptious. I'll try it tonight. - 9/9/11

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  • Very tasty summer salad. - 8/25/19

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  • Incredible!
    This is a great tasting, light summer salad. We've made a variation of this for years - we've added sliced red onion and let the dish marinate overnight. I'll recalculate calories because the dish (as eaten) always leaves significant amounts of oil and vinegar. - 9/11/11

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