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Crispy Parmesan & Heirloom Tomato Salad

Servings: 2-4

| Active Time: 10 minutes

| Total Time: 25 minutes

Sometimes the best salads are the simplest ones. Earthbound Farm’s Tricolore Greens, a blend of baby arugula, baby spinach, radicchio, and frisée, bring a beautiful mix of peppery, bitter, and delicate flavors that need very little help. Add heirloom tomatoes, crisp cucumber, a drizzle of olive oil and balsamic, and crown it all with golden baked parmesan crisps. Elegant enough for a dinner party. Easy enough for a Tuesday.

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Ingredients

1 package (4 oz) Earthbound Farm Organic Tricolore Greens

2 medium heirloom tomatoes, diced

1 cucumber, sliced into rounds

1 cup freshly shaved Parmesan

Freshly cracked black pepper

3–4 tbsp good olive oil

1 tbsp balsamic vinegar

Flaky sea salt

Cracked black pepper

Directions

  1. Make the parmesan crisps
    Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange small mounds of shaved parmesan, spaced apart, and season generously with cracked black pepper. Bake 8–10 minutes until golden and lacy. Let cool completely — they crisp up as they cool.
  2. Prep the vegetables
    Dice the heirloom tomatoes and slice the cucumber into rounds. Season the tomatoes lightly with flaky salt and set aside.
  3. Build the salad
    Add Tricolore Greens to a large bowl. Scatter tomatoes and cucumber rounds over the top. Drizzle with olive oil and a touch of balsamic. Season with flaky salt and cracked pepper.
  4. Top & serve
    Break the parmesan crisps into large shards and lay them across the top of the salad. Serve immediately.

Crispy Parmesan & Heirloom Tomato Salad Plate

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Tricolore Greens

Tricolore Greens
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