Appetizers / Soups / Salads

Baby Heirloom Tomato and Cucumber Salad is for Dinner.

Baby Heirloom Tomato and Cucumber Salad takes 25 minutes to prepare.

Baby Heirloom Tomato and Cucumber Salad takes 10 minutes to cook.

Baby Heirloom Tomato and Cucumber Salad makes 4 servings.

The ingredients for Baby Heirloom Tomato and Cucumber Salad are:

1/4 pound country bread, cut into roughly 1-inch cubes
5 tablespoons basil infused olive oil
Kosher salt and freshly ground pepper
1/3 cup aged balsamic vinegar
2 pounds assorted mixed baby heirloom tomatoes
1 cucumber, peeled and seeded, if necessary

Here is how you make Baby Heirloom Tomato and Cucumber Salad:

Preheat the oven to 400 degrees F.In a large bowl, toss the bread cubes with 2 tablespoons of the basil olive oil and season with salt and pepper, to taste. Arrange on a baking sheet and bake for 5 minutes, then toss the bread cubes and bake until golden, another 3 to 5 minutes. In a small saucepan, over low heat add the balsamic vinegar and simmer until reduced by half.Cut the smaller tomatoes in half, quarter the medium tomatoes and slice the larger tomatoes. Cut the cucumber, lengthwise inhalf, and slice it into half moons or dice it into cubes.In a large serving bowl, mix the tomatoes, cucumbers and remaining oil and season with salt and pepper, to taste. Add the bread cubes and toss. Drizzle with the reduced balsamic and serve.Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user SLHERRON.

The nutritional information for Baby Heirloom Tomato and Cucumber Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 283.9

• Total Fat: 18.3 g
• Cholesterol: 0.0 mg
• Sodium: 197.6 mg
• Total Carbs: 27.7 g
• Dietary Fiber: 3.1 g
• Protein: 4.3 g