This creation from Salvatore Marino, chef at Il Grano in Los Angeles, is the perfect finger food: tasty and healthy.
Recipe information
Yield
Makes 4 servings
Ingredients
3
large heirloom tomatoes, chopped into 1/4- to 1/2-inch cubes
1
/2 medium cucumber, julienned and cut into 1/4-inch cubes
1
/4 cup thinly sliced red onion
3
tablespoon fresh basil, torn into large pieces
3
tablespoon red wine vinegar
1
1/2 tablespoon olive oil
Sea salt
Coarsely ground black pepper
1
/2 whole-wheat baguette, cut into 8 (1/2-inch-thick) slices
8
basil leaves
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Preparation
Toss first 6 ingredients in a bowl; season with salt and pepper; let stand 30 minutes. Drizzle 1 tablespoon liquid from mixture over bread; broil each side until golden; top with 2 tablespoon tomato mixture. Garnish with basil leaves.
Nutrition Per Serving
Nutritional analysis per serving: 283 calories
8.4 g fat (0.8 g saturated)
44.7 g carbs
3.5 g fiber
9.4 g protein
#### Nutritional analysis provided by Self