Cucumber and Tomato Salad in Parmesan Bowls

Prep Time: 15 minutes
Total Time: 20 minutes
Makes: 4


  1. 1 1/2 cups (375 mL) Shredded fresh Parmesan Cheese
  2. 2 tbsp (30 mL) Aged Balsamic Vinegar of Modena
  3. 3 tbsp (45 mL) Vanilla yogourt
  4. 1 pinch each salt and pepper
  5. 1 Romaine Heart, cut into bite-size pieces
  6. 2 Mini seedless cucumbers, thinly sliced
  7. 24 Santalina Tomatoes (or grape tomatoes) halved


  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, yogurt, 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.