COOKING TIME: 1 hour and 15 minutes


  • 4 oz Isola Crouton Sticks
  • 2 oz Isola 2 Leaf Aged Balsamic Vinegar
  • 12 whole plum tomatoes ripe and largely diced
  • 2 stalks green onion sliced thin
  • 1/2 small red onion sliced thin
  • 1 large seedless cucumber sliced in half
  • 3 oz Isola P.O.D. Extra Virgin Olive Oil
  • Salt and Pepper to taste
  • 4 sprigs fresh basil

Preparation Instructions

  1. In a large mixing bowl add the crouton sticks and toss with the balsamic vinegar.
  2. Add the remaining vegetables, Isola Extra Virgin Olive Oil, salt and pepper and hand torn fresh basil springs.
  3. Adjust the seasoning and let salad rest for about 1 hour before serving.
  4. You can serve the salad at room temperature or lightly chilled.

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Compliments of Tony Priolo Executive Chef Piccolo Sogno