Italian Bread And Tomato Salad Recipes

Steps:

• Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.
• Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.

Steps:

• Dice the tomatoes into 1-inch pieces. Set aside.
• To make the dressing, whisk together the olive oil, vinegar, garlic, and salt and pepper in a large bowl. Add the tomatoes and basil and toss. Add the bread, toss, and spoon onto a serving platter, topping with mozzarella.

Steps:

• Rub a peeled clove of garlic around a wooden salad bowl.
• Pull apart or chop the bread into bite-size pieces.
• In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.

Steps:

• In a bowl, combine the tomatoes, cucumber, onion, garlic and basil.
• Drizzle with the 1/2 cup olive oil and the 3 tblsps vinegar, season with salt and pepper and toss well.
• Place half of the bread in a wide, shallow bowl.
• Spoon half of the tomato mixture over the bread.
• Layer the remaining bread on top and then the remaining tomato mixture.
• Cover and refrigerate for 1 hour.
• Just before serving, toss the salad and adjust the seasonings with salt and pepper.
• If the bread seems dry, add a little oil or vinegar.
• Serve immediately.

Steps:

• In a blender, combine the first seven ingredients; cover and process until smooth. Arrange the tomatoes in a shallow serving dish; top with onion and dressing. Refrigerate until serving.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Toss bread cubes with 2 tablespoons olive oil, garlic powder, onion powder, salt, and black pepper on a large baking sheet until evenly coated; spread mixture into a single layer.
• Bake in preheated oven until toasted, about 10 minutes.
• Transfer toasted bread to a large bowl and mix with strawberries, tomatoes, feta cheese, and onion. Whisk 1/4 cup olive oil, red wine vinegar, and honey in a small bowl; drizzle over bread and tomato salad. Toss to coat.

Steps:

• 1. Place a small saucepan over medium heat and add the butter. When it's about half melted, throw in the garlic and cook for 3 to 4 minutes, allowing the garlic to take on a little bit of color. Remove from the heat and brush this mixture on both sides of each slice of bread.
• 2. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
• 3. Place the bread on the grill, close the lid, and cook, turning once, until well marked. Careful here; depending on the moisture content of the bread, this could happen as quickly as 2 minutes (or about 1 minute on each side), but it usually takes about 4 minutes. Place the tomatoes on the grill, close the lid, and cook for a few minutes per side.
• 4. Remove the bread to a cutting board, cut into 3/4-inch cubes, and place in a large mixing bowl. Add the tomatoes, onion, olive oil, vinegar, herbs, salt, and pepper. Toss gently with your hands to combine. Taste and adjust the seasonings if you desire. Serve at room temperature.

Steps:

• Cut bread into 1/2-inch thick slices, then break up or cut up into 1/2-inch cubes. Place into large serving bowl.
• Wash and trim tomatoes, and cut in quarters. Squeeze juice from tomatoes over the bread; then, dice the tomatoes in 1/2-inch cubes and stir into bread.
• Scrub and trim cucumber, and slice thinly. Cut slices into match-sticks, and add to bowl.
• Finely mince onion, and add. Drizzle oil and vinegar over ingredients, and mix well to moisten bread and meld ingredients. Season with salt and pepper.

Steps:

• In a large bowl, combine the bread, tomatoes, basil and onion. In a small bowl, whisk together the remaining ingredients; drizzle over bread mixture. Cover and let stand for 30 minutes before serving.

Steps:

• Place bread in a single layer on a baking sheet.
• Toast in 300 degree oven until golden brown, approximately 15 minutes.
• Stir cubes frequently for even browning.
• Remove and let cool.
• Gently toss cucumbers, tomatoes, cucumbers, onions, basil, olives and garlic together in a large bowl.
• Sprinle vinegar over mixture.
• Next, drizzle olive oil over it.
• Sprinkle with salt and pepper toss gently to combine flavors.
• Let salad stand at room temperature for 30 minutes or until bread softens slightly.
• Serve immediately on a bed of mixed greens.