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INGREDIENTS
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| 6 |
ripe,
medium tomatoes, cut into bite-size cubes, wedges for garnish
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| 2 |
small
cucumbers, peeled, cut in half, seeded and thinly sliced |
| 2 |
cups,
Italian-style breadcrumbs or croutons |
| 3 |
green
onions, tops trimmed, chopped finely |
| 12 |
leaves
fresh basil, finely chopped |
| 1 |
teaspoon
fresh oregano, finely chopped |
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Salt |
| 1 |
teaspoon chopped fresh thyme (1/2 teaspoon dried) |
| 1/3 |
cup
extra-virgin olive oil |
| 2 |
tablespoons balsamic vinegar |
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METHOD
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In
a large bowl, mix the tomatoes with the cucumbers. Fold in the breadcrumbs.
Add the onions, basil and oregano. Season with salt. Gently toss
with the olive oil and place covered in the refrigerator for about
1 hour to chill through. Gently add the vinegar at the last minute
before serving.
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