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

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Tomato, Onion, and Cucumber Salad

Recipe courtesy of Rachael Ray

Grilled Chicken with Tomato-Cucumber Salad

Recipe courtesy of Food Network Kitchen

Asian Cucumber Salad

Recipe courtesy of Food Network Kitchen

Tomato Sauce

Recipe courtesy of Alton Brown

Tomato Feta Pasta Salad

Recipe courtesy of Ina Garten

Quick-Marinated Cherry Tomato Salad

Recipe courtesy of Ree Drummond

Soy-Glazed Salmon With Cucumber-Avocado Salad

Recipe courtesy of Food Network Kitchen

Baby Carrots

Recipe courtesy of Rachael Ray

Baby Back Ribs

Recipe courtesy of Dave Lieberman

Browse Reviews By Keyword