| 8 | 10 | 206 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 4 |
| 4 medium | Heirloom tomatoes (chopped) |
| 1 cucumber(s) | Cucumber (chopped) |
| 1/4 small | Red onion (sliced thin with mandolin) |
| 2 tbsp | Red wine vinegar |
| 3 tbsp | Olive Oil, Extra Virgin |
| 1 clove(s) | Garlic (crushed) |
| 1/2 bunch | Basil, fresh |
| 2 1/2 cup | Croutons, plain |
Toss the croutons in a saucepan on medium heat until lightly browned.
Slice the red onion and macerate in a small bowl the red wine vinegar
Place tomatoes, cucumber, garlic and onions in a bowl.
Add croutons and lightly squish with hands to release the tomato juice and marinade the croutons.
Finish with a drizzle of olive oil, a sprinkle of salt and fresh torn basil.
| Grain | 0.6 |
| Vegetables | 2.5 |
