Baby Heirloom Tomato and Cucumber Salad

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   In a large bowl, toss the bread cubes with 2 tablespoons of the basil olive oil and season with salt and pepper, to taste.

3. 3

   Arrange on a baking sheet and bake for 5 minutes, then toss the bread cubes and bake until golden, another 3 to 5 minutes.

4. 4

   In a small saucepan, over low heat add the balsamic and simmer until reduced by half.

5. 5

   Cut the smaller tomatoes in half, quarter the medium tomatoes and slice the larger tomatoes.

6. 6

   Cut the cucumber, lengthwise in half, and slice it into half moons or dice it into cubes.

7. 7

   In a large serving bowl, mix the tomatoes, cucumbers and remaining oil and season with salt and pepper, to taste.

8. 8

   Add the bread cubes and toss.

9. 9

   Drizzle with the reduced balsamic and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.