Recipe courtesy of Claire Robinson
Episode: Summer Garden
Save Recipe Print
Total:
35 min
Prep:
25 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
25 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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 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 in half, 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.

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Heirloom Tomato Salad

Recipe courtesy of Anne Burrell

Stuffed Zucchini Blossoms with Heirloom Tomato Salad

Recipe courtesy of Anne Burrell

Spicy Cucumber Salad

Watermelon-Cucumber Salad

Recipe courtesy of Food Network Kitchen

Tomato Salad

Recipe courtesy of Food Network Kitchen

Tomato-Peach Salad

Recipe courtesy of Food Network Kitchen

Tomato and Garlic Crouton Salad

Recipe courtesy of Brian Boitano

Tomato and Watermelon Salad with Mozzarella

Recipe courtesy of Alex Guarnaschelli

Panzanella Stuffed Heirloom Tomatoes

Recipe courtesy of Claire Robinson

Browse Reviews By Keyword

          Latest Stories