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.
PANZANELLA
Steps:
- Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
- For the vinaigrette, whisk all the ingredients together.
- In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
SUMMER GARDEN SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the dressing: Combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, vinegar and a pinch of salt and pepper in a bowl. Stir to combine. Taste and adjust the seasoning as needed. Transfer to a ramekin.
- For the salad: Place the ramekin in the center of a platter. Arrange the lettuce around the dressing. Layer the tomatoes, cucumbers and bell peppers on top of the lettuce and serve.
SUMMER BREAD SALAD
Bread salad tossed with a light champagne vinaigrette pairs perfectly with our Simple Salt-and-Pepper Grilled Chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 14
Steps:
- Combine vinegar and shallot in a bowl; set aside to let shallot soften.
- Prepare an ice-water bath. Bring a pot of water to a boil. Add 1 teaspoon salt and green beans, and cook until bright green, about 2 minutes. Using a slotted spoon, transfer green beans to ice-water bath. Add zucchini to boiling water, and cook until just tender, about 3 minutes. Transfer zucchini to ice-water bath. Let cool, then drain.
- Toss green beans, zucchini, tomatoes, and cucumber in a large bowl.
- Add mustards, herbs, 1 teaspoon salt, and pepper to shallot mixture. Add 1/4 cup oil in a slow, steady stream, whisking until emulsified. Pour vinaigrette over vegetables, and toss. Let stand at least 1 hour to allow the flavors to meld. (Vegetables can be covered and refrigerated up to 2 days; bring to room temperature before serving.)
- Preheat oven to 350 degrees. Place bread on a rimmed baking sheet. Drizzle with remaining tablespoon oil, and toss. Toast, stirring occasionally, until golden brown, about 20 minutes. Add croutons to salad, and toss. Let stand 1 hour before serving so that croutons can soften. If you prefer your croutons crisp, add them to the salad just before serving.
MID-SUMMER ITALIAN BREAD SALAD
Everything in this salad is fresh, except the bread! Prepare this salad by using a loaf of artisan bread or rosemary bread that is a touch stale. If your bread is too fresh, toast it until it is about half as dried and crunchy as a crouton.
Provided by Tamara
Categories Salad
Time 10m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 468.2 calories, Carbohydrate 65.6 g, Fat 17.8 g, Fiber 5.1 g, Protein 11.9 g, SaturatedFat 2.9 g, Sodium 670.7 mg, Sugar 5 g
BREAD-BAKED CHICKEN & SUMMER GARDEN SALAD
Bake chicken legs in a bread crust to lock in the moisture and keep them really juicy, then add the crust to tomato, carrot and leaf salad for extra crunch
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course, Supper
Time 1h40m
Number Of Ingredients 12
Steps:
- To make the crust, combine all the ingredients with a pinch of salt. Pour in 120ml of warm water and bring everything together, then knead for about 10 mins to form a smooth ball of dough. Divide the dough into two balls, then roll out each one to a thickness of 0.5cm on a lightly floured surface.
- Lay a chicken leg in the middle of each sheet of dough, then fold in the sides to form parcels - a bit like a pasty. Put the parcels on a tray lined with baking parchment. Can be prepared a few hours ahead and chilled in the fridge until ready to cook.
- Heat oven to 200C/180C fan/gas 6. Bake the chicken parcels for 45 mins, then remove from the oven and leave to stand for 20 mins. Carefully open the parcels with a sharp serrated knife, then lift the chicken onto a baking tray. Grill the chicken for 5 mins to crisp up and colour the skin - or use a blowtorch if you have one, which would be faster and more even.
- Chop some of the bread parcel into chunks and grill until crisp, then transfer to a bowl and toss with the lettuce, carrot and tomatoes. Dress the salad with the olive oil and the vinegar. Serve each chicken leg with some salad topped with the anchovies, and with a blob of salad cream on the side.
Nutrition Facts : Calories 528 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 1.7 milligram of sodium
SUMMER GARDEN BREAD SALAD
This quick and delicious salad goes a step further than panzanella and also uses beautiful lime-green cubanelle peppers, cucumbers and a bit of red onion plus lots of fresh basil. Add some crusty bread crumbs and olive oil and you have a wonderful summer salad! It's definitely a regular event in my house. Prep time includes letting veggies "juice it up" together.
Provided by EdsGirlAngie
Categories Peppers
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the tomatoes, cucumber, cubanelle peppers, onion and basil.
- Season to taste with salt and pepper and let stand 30 minutes for flavors to develop.
- Stir in the bread cubes and drizzle olive oil over the salad; toss to mix thoroughly.
- Enjoy!
Nutrition Facts : Calories 94.3, Fat 7, SaturatedFat 1, Sodium 6.3, Carbohydrate 8, Fiber 2, Sugar 4.2, Protein 1.5
More about "summer garden bread salad recipes"
BREAD SALAD RECIPES
From allrecipes.com
- Charred Vegetable Panzanella with Olive Oil Bread. Juicy tomatoes, grilled zucchini, and grilled bread combine for a fresh, flavorful salad with a wonderfully vinegary taste.
- Mid-Summer Italian Bread Salad. "This salad was divine and my fiancé absolutely loved it!" says home cook ENGILFOY. "I found when that if you toast fresh bread pieces in warm olive oil mixed with minced garlic it adds a great flavor."
- Strawberry Caprese Panzanella. Sweeten things up with this vibrant panzanella. Use day-old bread, yellow grape tomatoes, strawberries, and fresh mozzarella to create a uniquely delicious salad that caters to everyone's tastes.
- Chef John's Panzanella. Chef John's creation is crisp, garlicky, and totally satisfying. Cook bread cubes in a skillet until golden before tossing with red wine vinegar, cherry tomatoes, and Parmigiano-Reggiano cheese.
- Tomato-Bread Salad with Basil and Capers. This highly rated recipe has an incredible combination of briny and slightly sweet flavor. Diced red onion adds a pleasant sharpness that makes each bite a pleasure.
- Tuscan Panzanella. Rustic bread salad at its best. Italian bread soaks up the acidity from red wine vinegar, while chopped celery and fennel add a great crunch to every forkful.
- Quick Lemony Panzanella. "A vegetable-forward alternative to garlic bread with a pasta dinner," says recipe creator MsFrilly. "This salad makes use of that delicious loaf of bread that's gone a little stale.
PANZANELLA BREAD SALAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.9/5 (9)Total Time 45 minsCategory Lunch, Salad, Side Dish, Make-AheadCalories 196 per serving
PANZANELLA SALAD (BREAD AND TOMATO SALAD) RECIPE
From themediterraneandish.com
45 SUMMER SALAD RECIPES | SUMMER SALAD IDEAS - FOOD.COM
From food.com
SUMMER GARDEN SALAD - DOWNSHIFTOLOGY
From downshiftology.com
PANZANELLA (BREAD SALAD) WITH SUMMER VEGETABLES
From midwestliving.com
EASY FOCACCIA GARDEN BREAD RECIPE | VALERIE BERTINELLI | FOOD …
From foodnetwork.com
Author Valerie BertinelliSteps 5Difficulty Easy
SUMMER PANZANELLA {ITALIAN BREAD SALAD} - SAPORITO KITCHEN
From saporitokitchen.com
30+ SALAD RECIPES TO MAKE ALL SUMMER | EATINGWELL
From eatingwell.com
34 BEST SUMMER VEGETABLE RECIPES - WAYS TO USE UP GARDEN …
From thepioneerwoman.com
SUMMER TOMATO SALAD - SKINNYTASTE
From skinnytaste.com
STACKED TOMATO, SUMMER VEGETABLE AND GRILLED BREAD SALAD
From cookieandkate.com
35 TOP RATED SWEET AND SAVORY SUMMER SALADS - ALLRECIPES
From allrecipes.com
THE GARDEN SALAD | RECIPETIN EATS
From recipetineats.com
WARM PASTA SALAD - RELUCTANT ENTERTAINER
From reluctantentertainer.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #salads #side-dishes #vegetables #easy #no-cook #holiday-event #picnic #summer #vegetarian #dietary #seasonal #independence-day #inexpensive #peppers #tomatoes #to-go #technique
You'll also love