Baby Heirloom Tomato and Cucumber Salad

Total prep/cook time: ~30 min. Serves 4.

*Vegetarian

Ingredients:

• 1/3 loaf whole grain bakery bread, cut into roughly 1” cubes 
• 4 tbsp olive oil
• 1/3 cup aged balsamic vinegar
• 2 lbs assorted mixed baby heirloom tomatoes 1 cucumber 
• Sea salt and freshly ground black pepper

Directions:

1. Preheat oven to 400 degrees F. 
2. In a large bowl, toss bread cubes with 2 tbsp of the 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 min. In a small saucepan, over low heat add the balsamic vinegar and simmer until reduced by half. 
3. Cut the smaller tomatoes in half, quarter the medium tomatoes and slice the larger tomatoes. Cut the cucumber, lengthwise in half, and slice into half moons or dice into cubes. 
4. In a large serving bowl, mix tomatoes, cucumbers and remaining oil and season with salt and pepper, to taste. Add the bread cubes and toss. Drizzle with the reduced balsamic vinegar and serve.

Serving suggestions: pair with fresh mozzarella, chicken, or fish.

Did you know?
One of the most common food storage mistakes, made by a large number of people, is keeping tomatoes in the refrigerator. If you have bought your tomatoes from the store, the first thing you need to do is remove them from their plastic packaging, as leaving them in their bags will make them rot much more quickly. Put them in a bowl that you have lined with a paper towel. If you place the tomatoes with the stems at the top, they will stay fresh for longer. Keep your tomatoes at room temperature, and keep away from any major heat sources, such as stove tops and microwaves. They should not be placed in direct sunlight either, unless they need to ripen.

Nutrition Information (per 1 serving):

Total calories: 305 cal
Total fat: 15 g
Saturated fat: 2 g

Sodium: 547 mg

Total carbs: 39 g
Dietary fiber: 5 g

Protein: 7 g