Ingredients
- 1 English cucumber
- 2 vine-ripe tomatoes
- ½ lb croutons
- 1 cup baby kale
- 1 cup arugula
- 15 basil leaves
- 3 Tbsp extra virgin olive oil
- 1 Tbsp white wine vinegar
- Salt and pepper
- Ricotta salata (optional)
- 1 cup chickpeas (optional)
- 1 cup Castelvetrano olives (optional)
Directions
- Peel the cucumber and remove seeds with a spoon. Slice into thin rounds and set aside.
- Wash and stem the tomatoes. Cut in half crosswise and remove seeds with a spoon. Dice and set aside with cucumber.
- Toast bread and cut into small cubes. Tear kale, arugula, and basil into pieces.
- Mix all ingredients gently. Season with olive oil, vinegar, salt, and pepper.
- Optional: Grate ricotta salata on top before serving. Buon appetito!
You may also enjoy
less than 1 minute read
Ingredients
less than 1 minute read
Ingredients
less than 1 minute read
Ingredients
less than 1 minute read
Ingredients