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.
GRILLED BREAD AND TOMATO SALAD
Provided by Fred Thompson
Categories Tomato Vegetable Side Fourth of July Picnic Super Bowl Vegetarian Graduation Father's Day Backyard BBQ Dinner Lunch Summer Tailgating Grill Grill/Barbecue Party Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 11
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.
TOMATO AND GRILLED-BREAD SALAD
This Tuscan salad is a wonderful way to use up day-old bread: Use coarse-textured, good-quality bread. You can improvise by adding olives, anchovies, or canned tuna.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Heat grill to medium. Brush bread slices on both sides with 2 tablespoons oil. Grill until lightly charred on both sides, 3 to 4 minutes. Let cool slightly, then cut into large cubes.
- In a large bowl, toss bread cubes with tomatoes, cucumber, and basil. Drizzle with vinegar and remaining 1/4 cup oil, and season with salt and pepper. Toss to combine, and serve.
Nutrition Facts : Calories 383 g, Fat 23 g, Protein 7 g
GRILLED BREAD SALAD WITH PEPPERS AND TOMATOES
Steps:
- Heat a grill to medium. Grill the bread for a minute or two on each side, so it crisps and chars slightly. (If you are grilling other foods at another heat level you can still add the bread¿the goal is just to crisp and char it a bit.)
- While the bread crisps, combine the tomatoes, peppers, parsley and green onions. Season well with salt and pepper. Add the olive oil and vinegar and toss again.
- Place the arugula on top of the tomato mixture. Crumble the bread on top, leaving most of it in large pieces. Toss very gently, taking care not to crush the bread.
GRILLED BREAD SALAD
Steps:
- With MINIMAL Effort:
- Before grilling rub the bread, with a cut clove of garlic and/or brush it with some olive oil and a sprinkle of salt.
- Add to the salad 1/4 cup chopped olives, 1 tablespoon capers, and/or 2 minced anchovy fillets.
- For a one-dish meal, grill or broil some shrimp or boneless chicken alongside the bread, then add the chunks to the salad. Or add some leftover or canned tuna (the Italian kind, packed in olive oil) to the mix.
- Start a gas or charcoal grill or preheat the broiler; the rack should be 4 to 6 inches from the heat source. Cut the bread lengthwise into quarters. Grill or broil the bread, watching carefully and turning as each side browns and chars slightly; total time will be less than 10 minutes.
- While the bread cools, mix together the next five ingredients in a large bowl. Mash the tomatoes with the back of a fork to release all of their juices. Season to taste with salt and pepper to taste. Cut the bread into 1/2- to 1-inch cubes (no larger) and toss it with the dressing.
- Let the bread sit for 20 to 30 minutes, tossing occasionally and tasting a piece every now and then. The salad is at its peak when the bread is fairly soft but some edges remain crisp, but you can serve it before or after it reaches that state. When it's ready, stir in the herb and serve.
- With MINIMAL Effort:
- Bread salad is a way of making good use of stale bread. The bread is softened, usually with water, olive oil, lemon juice, or a combination, then tossed with tomatoes and a variety of seasonings. Like many old-fashioned preparations created as a way to salvage food before it goes bad (count pickles and jam among these), bread salad has an appeal of its own. This is especially true in the summer, when good tomatoes are plentiful and may lead to the rather unusual problem of waiting around for bread to become stale.
- Or, of course, making it stale. I'd always solved this problem by drying bread in the oven until I realized that using the grill or broiler would not only dry the bread more quickly but, by charring the edges slightly, add another dimension of flavor to the salad. This procedure is really the same as making toast--exposing the bread to direct heat (rather than the indirect heat of the oven) to brown it as well as dry it. There's another benefit to grilling the bread in order to dry it out: The added flavor makes it possible to strip the salad to its bare minimum.
- This is a substantial salad, but it's still a side dish unless you're in the mood for a very light meal. Because it's juicy, almost saucy, and pleasantly acidic, this salad makes a nice accompaniment to simple grilled meat or poultry, and has a special affinity for dark fish such as tuna and swordfish.
- The only tricks here involve timing. You must watch the bread carefully as you grill or broil it; a slight char is good, but it's a short step from there to burned bread. And the time you allow the bread to soften after tossing it with the seasonings varies some; keep tasting until the texture pleases you. If your tomatoes are on the dry side, you might add a little extra liquid, in the form of more olive oil and lemon juice, or a light sprinkling of water.
TOMATO AND GRILLED BREAD SALAD
Steps:
- Heat a grill to medium. Brush the bread slices on both sides with the 2 tablespoons oil. Grill until lightly charred on both sides, 3 to 4 minutes. Let the bread cool slightly, then cut into large cubes.
- In a large bowl, toss the bread cubes with the diced tomatoes, cucumber, and basil. Drizzle with the vinegar and the remaining 1/4 cup oil, and season with salt and pepper. Toss to combine, and serve.
More about "tomato and grilled bread salad recipes"
GRILLED BREAD AND MARINATED TOMATO SALAD RECIPE - ETHAN …
From foodandwine.com
5/5 (57)Total Time 1 hr 30 minsAuthor Ethan Stowell
- On a cutting board, using the flat side of a chef's knife, mash the garlic clove to a paste with a pinch of salt; transfer to a large bowl. Add the tomatoes, onion, vinegar and the 3/4 cup of olive oil and season with salt and pepper. Let the mixture stand at room temperature, stirring a few times, for at least 1 hour or up to 2 hours.
- Light a grill. Brush the bread with olive oil and grill over high heat until toasted and lightly charred in spots, 1 minute per side. Let cool slightly, then cut into 1/2-inch cubes.
- Add the bread and arugula to the tomatoes along with the ricotta salata and toss to combine. Serve right away.
TOMATO BASIL & GRILLED BREAD SALAD RECIPE | LAND O’LAKES
From landolakes.com
GRILLED BREAD & TOMATO SALAD - SAFEWAY
From safeway.ca
GRILLED BREAD & TOMATO SALAD - SOBEYS INC.
From sobeys.com
PANZANELLA SALAD (BREAD AND TOMATO SALAD) RECIPE
From themediterraneandish.com
STACKED TOMATO, SUMMER VEGETABLE AND GRILLED BREAD SALAD
From cookieandkate.com
5/5 (2)Total Time 45 minsCategory SaladCalories 537 per serving
- Make the dressing first. In a small bowl, whisk together all the ingredients except for the tomatoes. Gently fold in the tomatoes and let it sit at room temperature while preparing the salad. Stir before serving.
- Roast the red bell peppers. Two options: heat a gas grill to high and while the grill is heating, put the whole peppers on the grate, close the lid and cook, turning every couple of minutes, until the peppers are blistered and blackened in most places (about 10 to 12 minutes). OR, using tongs, hold the peppers directly over the flame of a gas stove, turning occasionally, until the peppers are blackened in most places (around 8 minutes). Transfer the peppers to a bowl and cover tightly (with a lid, saran wrap or foil). Let cool for 10 to 20 minutes, then use your fingers to peel the skin away from the peppers. Put the peppers on a cutting board and split them lengthwise (in the direction of the stem/core). If possible, transfer some of the juice from inside the pepper to the bowl of dressing. Gently remove and discard the seeds, but don’t rinse the peppers. Cut the two pieces in half lengthwise again, so you have a total of 8 strips.
- Reduce the grill heat to medium. Trim off the ends of the zucchini and and halve them crosswise (through the middle). Stand one piece on end on the cutting board, and trim a sliver from two opposite sides to avoid having slices with a lot of skin. Cut down through the zucchini at 1/4-inch intervals to yield four or five slices per zucchini half. Do the same with the remaining pieces, then brush them generously on both sides with olive oil and sprinkle with salt.
- Generously brush the slices of bread with olive oil on both sides and sprinkle with salt. Arrange the bread slices and zucchini pieces in a single layer on the grill and close the lid. Grill the bread until golden brown on both sides, 1 to 2 minutes per side. Cook the zucchini until well marked on the first side (3 to 5 minutes), then flip to cook the other side until marked (2 to 3 minutes).
CLASSIC PANZANELLA SALAD (TUSCAN-STYLE TOMATO AND BREAD SALAD) …
From seriouseats.com
MINI GRILLED CHEESE SANDWICHES RECIPES – MINI GRILLED CHEESE …
From eatwell101.com
12 GRILLED SALAD RECIPES, FROM CORN TO TOMATO - BON APPéTIT
From bonappetit.com
EGG SALAD SANDWICH RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
BACON RANCH PASTA SALAD - RELUCTANT ENTERTAINER
From reluctantentertainer.com
BREAD SALAD RECIPES
From allrecipes.com
GRILLED CHICKEN WITH TOUM, AND CUCUMBER AND TOMATO SALAD
From goodfood.com.au
BELL PEPPER, TOMATO, CUCUMBER, & GRILLED BREAD SALAD RECIPE
From myrecipes.com
TOMATO AND VEGETABLE GRILLED BREAD SALAD RECIPE | RECIPES.NET
From recipes.net
GOIN'S GRILLED STEAK WITH TOMATO BREAD SALAD RECIPE
From foodandwine.com
GRILLED ITALIAN BREAD & TOMATO SALAD | RECIPES | WW USA - WEIGHT …
From weightwatchers.com
GRILLED TOMATO, ONION, AND BREAD SALAD RECIPE | ALLRECIPES
From allrecipes.com
15 GRILLED STEAK CAESAR SALAD RECIPE - SELECTED RECIPES
From selectedrecipe.com
PANZANELLA SALAD RECIPE (TUSCAN BREAD SALAD RECIPE)
From salads4lunch.com
STACKED TOMATO, SUMMER VEGETABLE AND GRILLED BREAD SALAD
From katecookies.net-freaks.com
WEEKLY MEAL PLAN: GRILLED PORK, GRILLED CHICKEN, AND GRILLED SALAD ...
From anadifa.us.to
ITALIAN TOMATO SALAD | SMELLS LIKE DELISH
From smellslikedelish.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 »
You'll also love