Cooking Time: 1 hour and 15 minutes
Serving Size: 6
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
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- In a large mixing bowl add the crouton sticks and toss with the balsamic vinegar.
- Add the remaining vegetables, Isola Extra Virgin Olive Oil, salt and pepper and hand torn fresh basil springs.
- Adjust the seasoning and let salad rest for about 1 hour before serving.
- You can serve the salad at room temperature or lightly chilled.
Compliments of Tony Priolo Executive Chef Piccolo Sogno