Doesn’t it look delicious?
It’s been a little while since I have posted a new recipe and I’ve been wanting to share this one since last month when we first tried it. The recipe is one that one of my daughters found on the back of a Whole Grain Wheat Reduced Fat Triscuit box. Our family loves these Triscuits and we keep them on hand regularly, so once we saw this recipe, we continued to see it on every box of Triscuits we bought. Each time we’d buy a new box, my daughter would say, “Mom, we have to make this!”
Finally over the school break in April, I made sure we had all the necessary ingredients, and we finally made it. I truly enjoy cooking with fresh veggies and it makes me so excited for summertime, when we have our own garden. Tomatoes are a favorite of almost everyone here, and we especially love the more unusually colored varieties along with the typical reds. This time around I bought a large container that had a mixture of several types of tomatoes in it, and it made for such a beautiful salad.
Since one of the girls eats a gluten free diet, I chose to make hers separately with no Triscuits and no red onions, since she doesn’t like those either. Tomatoes are one of her favorite snacks though, so she was just as excited as everyone else for this new recipe.
Each time we bought a new box of Triscuits, we’d be reminded of this recipe that we just had to try!
This was a simple recipe to follow. It is called a Panzanella Salad, but it’s very much like our usual Caprese salads, just with a bit of a twist, provided by the added Triscuits. There is no cooking involved, just chopping, slicing, dicing and assembling, so the preparation was quick. We just had to keep stopping ourselves from snacking as I was prepping.
While I cut up the tomatoes and the cheese, I had my daughter prep the Triscuits, counting out the amount the recipe asked for, and breaking them into bite-sized pieces. That was definitely a “one for me, one for the bowl” activity as well.
We served this with a dinner of hot dogs and hamburgers, and it was the perfect side dish. It’s going to make a great addition to our sides for this upcoming summer. We loved the added crunch to the salad that the Triscuits provided, and my younger daughter enjoyed her gluten free version just as much as we enjoyed ours.
Here is the recipe according to the Triscuit box:
Ingredients:
- 1-1/2 cups chopped tomatoes
- 1/3 cup slivered red onions
- 18 Triscuit Reduced Fat Crackers, coarsely broken
- 3 Tbsp. reduced-fat balsamic dressing
- 1 clove garlic, minced
- 1/4 cup loosely packed fresh basil leaves
- 1/8 tsp. black pepper
Directions:
Combine first 3 ingredients in medium bowl.
Mix dressing and garlic until blended.
Add to cracker mixture; mix lightly. Let stand 30 min.
Tear basil into small pieces. Add to tomato mixture along with the pepper; mix lightly.
Even when made gluten free, this is a delicious side dish!
The Whole bag of Chips 
Jen- looks yummy! Is it fresh mozzarella cheese? Didn’t catch that in the ingredients.. Do the triscuits get soggy?
Sue
Yes, we used fresh mozzarella and no the Triscuits don’t get soggy the day of, but I’d think that if there were any left over you probably couldn’t save it. We had none left, it was that good.