This salad is my version of a classic cucumber and tomato salad. You'll notice there are a few more ingredients than your traditional recipe, really kicking it up a notch. Once you've made this version all others will pale in comparison. Cheers! —Alexandra Grace
Slices white bread
Smashed garlic cloves
Anchovies, oil packed, roughly chopped
Grape tomatoes, sliced in half
Cucumbers, cut lengthwise then sliced into 1/4 inch slices
Red onion finely sliced
Alexandra's Vinaigrette, recipe follows
Large parmesan cheese shavings
Cloves garlic minced
Red wine vinegar
Anchovies, roughly chopped
Grated parmesan cheese
Fresh chopped parsley
Fresh chopped basil
Green onion finely sliced
Salt & Pepper to taste
In This Recipe
Heat olive oil in pan on medium. When oil is heated add garlic and anchovies, stir for 1 minute. Add bread cubes and cook until brown about 10 minutes. Remove bread, anchovies and garlic from pan and place on a paper lined tray. Set aside.
In a large bowl combine the tomatoes, cucumbers, red onion, and vinaigrette tossing to combine. Cool in fridge for 30minutes to allow flavors to marry. Garnish with parmesan cheese shavings and cooled garlic and anchovy bread crutons. Enjoy!
Mix all ingredients in a bowl and combine with fork. Pour into mason jar and store up to 4 days in fridge.