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Cucumber & Tomato Salad in Parmesan Bowls
Makes 4


  1. Preheat oven to 375° F (190° C). On two parchment-lined baking sheets, spread cheese equally into four 6-inch circles. Bake until golden brown, about 4 to 5 minutes. While still warm, carefully lay cheese circles over the backside of bowls to shape. Allow to cool.
  2. In a large bowl, whisk together vinegar, yogourt, salt and pepper. Toss lettuce, cucumbers and tomatoes in dressing. To serve, set a Parmesan bowl in the centre of each of 4 plates and fill each bowl with salad.
  • 1 1/2 cups (375 mL) shredded Parmesan cheese 
  • 2 tbsp (30 ml) balsamic vinegar 
  • 3 tbsp (45 ml) Vanilla yogourt 
  • 1 pinch each salt and pepper 
  • 1 Romaine heart, cut into bite-size pieces. 
  • 2 mini seedless cucumbers, thinly sliced 
  • 24 Santalina Tomatoes (or grape tomatoes) halved