TUSCAN TOMATO & BREAD SALAD
Provided by Ina Garten
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
TOMATO, BABY-LETTUCE, AND OLIVE-BREAD SALAD
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 12
Steps:
- Brush toasted bread with 2 tablespoons oil; season with salt and pepper. Break into 1-inch pieces. Transfer to a large bowl and add tomatoes, zucchini, lettuce, and olives; season with salt and pepper.
- Combine herbs, garlic, vinegar, water, and remaining 4 tablespoons oil in a food processor and pulse until smooth; season with salt and pepper. Drizzle salad with 1/4 cup dressing and toss. Serve with remaining dressing on the side.
BREAD AND TOMATO SALAD
While "bread salad" may sound unusual, you'll find that this blend from Joan Gwynn of Watsonville, California is unusually good. A simple dressing jazzes up a medley of bread cubes, tomatoes, basil and red onion.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 234 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
BABY HEIRLOOM TOMATO AND CUCUMBER SALAD
Provided by Claire Robinson
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, toss the bread cubes with 2 tablespoons of the basil olive oil and season with salt and pepper, to taste. Arrange on a baking sheet and bake for 5 minutes, then toss the bread cubes and bake until golden, another 3 to 5 minutes. In a small saucepan, over low heat add the balsamic and simmer until reduced by half.
- Cut the smaller tomatoes in half, quarter the medium tomatoes and slice the larger tomatoes. Cut the cucumber, lengthwise in half, and slice it into half moons or dice it into cubes.
- In a large serving bowl, mix the tomatoes, cucumbers and remaining oil and season with salt and pepper, to taste. Add the bread cubes and toss. Drizzle with the reduced balsamic and serve.
CHUNKY TOMATO AND BLACK OLIVE SALAD
Categories Salad Olive Tomato Quick & Easy Spring Bon Appétit
Yield Makes 2 Servings
Number Of Ingredients 6
Steps:
- Combine tomatoes, black olives and onion in medium bowl. Add olive oil and balsamic vinegar; toss to blend well. Season salad to taste with salt and pepper. Mix in arugula and serve.
TOMATO OLIVE SALAD
This salad from Dona Hoffman, of Addison, IL is amazingly simple and surprisingly sweet with a little brown sugar in the dressing. And as an addition, she suggests topping it with either fresh mozzarella or feta cheese.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the lettuce, tomatoes, onion and olives. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.
Nutrition Facts : Calories 74 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
MEDITERRANEAN SALAD WITH OLIVE-BREAD CROUTONS
Frisee, red-leaf lettuce, and olive-flecked croutons offer an elegant twist on a classic Greek salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 14
Steps:
- Make the croutons: Preheat oven to 350 degrees. Toss bread with oil on a rimmed baking sheet. Bake until golden brown, 15 to 20 minutes. Let cool. (Croutons can be stored in an airtight container up to 1 week.)
- Make the dressing: Puree shallot, vinegar, and lemon juice in a blender. With machine running, gradually add oil in a slow, steady stream until emulsified. Season with salt and pepper.
- Make the salad: Toss together salad ingredients. Sprinkle with croutons, and drizzle with dressing. Serve immediately.
TOMATO, LETTUCE AND OLIVE SALAD TOSSED WITH PARSLEY VINAIGRETTE
This salad is a great side dish with Italian pasta dishes. Recipe adapted from Bon Appetit (August 2004)
Provided by ellie_
Categories Greens
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put olive oil, vinegar, grated cheese, parsley and mustard in a glass jar and shake well to combine. Season with salt and pepper to taste and set aside.
- Combine lettuce, tomatoes and olives in large salad bowl; toss.
- Add dressing to salad and toss again.
Nutrition Facts : Calories 439.8, Fat 44.6, SaturatedFat 7, Cholesterol 5.5, Sodium 285.6, Carbohydrate 8.1, Fiber 3.6, Sugar 3.2, Protein 4.9
JUICY TOMATOES WITH PARMESAN-OLIVE BREAD CRUMBS
This mouthwatering salad of ripe, juicy tomatoes is dressed with a quick, vinegary dressing and finished with cheesy, garlicky bread crumbs, which bring pizza flavors to this summery dish. The tomatoes are salted for seasoning, but also to make their sweet juices pool out, creating a saucy base. Made with a combination of Parmesan, olives, garlic, spices and citrus zest, the bread crumbs can be prepared one week in advance. (Store in an airtight container and "refresh" them by warming them in the oven or on a stove-top until crisp and fragrant. Make extra to go on caramelized zucchini pasta or even lemony shrimp and white bean stew) Serve the tomatoes as a grand appetizer, or as a light supper with grilled chicken or steak.
Provided by Christian Reynoso
Categories easy, quick, weeknight, salads and dressings, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 325 degrees. Slice larger tomatoes into ½-inch rounds or wedges, and cut smaller tomatoes in half and spread out on a serving platter or individual plates. Season them generously with salt and also black pepper, if you'd like.
- Tear the bread into small, 1-inch pieces, then pulse in a food processor until you have coarse crumbs.
- In a large bowl, combine the bread crumbs, cheese, olives, zest, fennel seeds and red-pepper flakes, if using. Finely grate the garlic into the bowl then add 2 tablespoons olive oil and toss everything together very well.
- Transfer the bread-crumb mixture to a sheet pan and place on a middle rack in the oven. Toast, stirring two or three times, until the crumbs are golden brown, the olives have shriveled slightly and your kitchen starts to smell a little like a pizzeria, 17 to 23 minutes. Let cool completely.
- To serve, drizzle the tomatoes with the vinegar followed by the remaining 4 tablespoons olive oil. Just before you're ready to serve, sprinkle the bread-crumb mixture over the top.
More about "tomato baby lettuce and olive bread salad recipes"
TOMATO, HERB, AND BABY LETTUCE SALAD RECIPE
From cookinglight.com
Servings 4Calories 89 per serving
PANZANELLA SALAD (BREAD AND TOMATO SALAD) RECIPE
From themediterraneandish.com
4.7/5 (52)Calories 82 per servingCategory Salad
- In a large mixing bowl, combine bread cubes with large drizzle of extra virgin olive oil and a generous pinch of kosher salt. Toss to make sure the bread is well coated (save the bowl for later use). Spread the bread cubes on a sheet pan and bake in heated oven for about 10 minutes or until golden (the edges should get crisp, while the bread gains some color and crisp but remains still a bit chewy).
- Place a large colander over the same mixing bowl. Place the tomatoes in the colander and sprinkle with kosher salt. Toss briefly with your hand. Set aside for a few minutes to allow the tomatoes to release their juices in the mixing bowl.
- When ready, move the colander with the tomatoes to the sink for now, and use the mixing bowl with the tomato juice to make the dressing. Add red wine, ½ cup extra virgin olive oil, garlic cloves, Dijon mustard, thyme, and a large pinch of black pepper. Whisk to combine.
TOMATO SALAD WITH OLIVE TAPENADE (VERY FRENCH!)
From recipetineats.com
BABY LETTUCE & OLIVE OIL BREAD SALAD
From butterwithasideofbread.com
Reviews 1Category Lunch, Side Dish, SnackCuisine AmericanTotal Time 25 mins
CHICKPEA AND TOMATO SALAD WITH GARLIC DRESSING AND SOURDOUGH …
From farmflavor.com
TOMATO MOZZARELLA SALAD WITH LETTUCE - MOMSDISH
From momsdish.com
TOMATO, BABY-LETTUCE, AND OLIVE-BREAD SALAD - PINTEREST
From pinterest.com
SUN-DRIED TOMATO AND OLIVE BREAD RECIPE - BBC FOOD
From bbc.co.uk
TOMATO BREAD SALAD RECIPE | EAT SMARTER USA
From eatsmarter.com
TOMATO, BABY-LETTUCE, AND OLIVE-BREAD SALAD - PINTEREST
From pinterest.com
BEST TOMATO SALAD RECIPES | 27 EASY TOMATO SALADS - DELISH
From delish.com
SHANNON TANG ON INSTAGRAM: "DAY ONE OF GLOWY SKIN & GUT RESET …
From instagram.com
PANZANELLA SALAD - TOMATO AND BREAD SALAD - XOXOBELLA
From xoxobella.com
TOMATO, HERB AND BABY LETTUCE SALAD - LIVE HEALTHY! COOKS
From livehealthycooks.com
15 BEST TOMATO SALAD RECIPES
From allrecipes.com
LETTUCE OLIVE AND TOMATO SALAD RECIPES (26) - クックパッド
From cookpad.com
16 FRESH TOMATO SALAD RECIPES TO SHOW OFF YOUR SUMMER CROP
From bhg.com
20 BEST SALADS WITHOUT LETTUCE - SALAD RECIPES WITHOUT LETTUCE
From thepioneerwoman.com
FRESH TOMATO RECIPES FOR SUMMER - MARTHA STEWART
From marthastewart.com
You'll also love