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.
PANZANELLA (BREAD AND TOMATO SALAD)
Panzanella is a zingy and delicious tomato-and-bread salad that's perfect for summertime. Using crusty artisan-style sourdough bread takes it up a notch, along with ripe tomatoes, olive oil, vinegar, and a variety of vegetables you might have on hand. This recipe makes two servings, but feel free to scale up for big crowds.
Provided by Melissa Johnson
Categories Recipes
Time 20m
Yield 2
Number Of Ingredients 11
Steps:
- Chop the tomatoes and combine them in a bowl with the salt. This will draw some of the liquid out of the tomatoes, making a more flavorful dressing for the bread to absorb.
- Toast your bread slices or bake them at 300F for 15 minutes. I ran a regular toast cycle and simply left the bread inside to dry for more time while I prepped the rest of the ingredients.
- In a small bowl, mix the olive oil, vinegar and optional minced garlic.
- Chop your vegetables and add them to the bowl with the tomatoes: cucumber, green pepper, onion. You can dice or slice the onion based on whether you prefer the onion concentrated or spread through the salad.
- Tear or chiffonade the basil leaves (again a matter of personal preference), and add them to the bowl.
- Tear the bread into small chunks and add to the salad bowl. Mix everything to allow the tomato juices to enter the bread. It's fine if the bread chunks are still warm.
- Add the olive oil-vinegar-garlic dressing and optional bread crumbs, and toss again.
- Season with fresh ground black pepper and serve.
TOMATO AND BREAD SALAD
Provided by Sandra Lee
Time 8m
Yield 4 serving
Number Of Ingredients 8
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.
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 BREAD SALAD
We look forward to tomato season each year so we can make this unique and tasty recipe. It's a super dish for lunch, especially on warm summer days, and a great way to use your garden onions, cucumbers and tomatoes. It also makes a good appetizer.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 18 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine tomatoes, cucumber and onion. In a small bowl, combine basil, oil, vinegar, garlic, salt and pepper. , Pour over tomatoes and toss. Refrigerate for at least 1 hour. , Before serving, allow salad to come to room temperature. Cut bread in half lengthwise; toast under broiler until lightly browned. Top with salad. Serve immediately.
Nutrition Facts : Calories 188 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 262mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
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 AND BREAD SALAD
Steps:
- Toss together the tomatoes, red onion, and oregano in a large serving bowl. Break the taralli into 1-inch pieces, and add to the bowl. Drizzle with the vinegar and oil, and season with the salt.
- Let the salad sit at room temperature for about 15 minutes, to moisten the taralli with the dressing and tomato juices. Toss with the shredded basil just before serving.
OVEN-DRIED-TOMATO-AND-BREAD SALAD
Provided by Molly O'Neill
Categories salads and dressings
Time 6h
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 200 degrees. Using 1 tablespoon of olive oil, lightly coat the skin side of each tomato half with oil. Place skin side down on a large baking sheet. Bake until the tomatoes are about 1/4 of their original size, about 4 to 6 hours; they should remain soft and juicy. Let cool, halve crosswise and set aside.
- Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium heat. Add the garlic and stir for 30 seconds. Remove the garlic and set aside. Add 2 cups of the bread and turn the pieces until well toasted on all sides. Place in a bowl and add 2 more cups of bread to the skillet and toast. Repeat until all bread is toasted, adding 1 tablespoon of oil after every other batch, flavoring it with the garlic each time as above. Set aside.
- Whisk together vinegar and remaining oil. Season with 1 1/2 teaspoons of salt and pepper to taste. Just before serving, toss tomatoes with bread. Add the dressing and coat well. Toss with the remaining salt, pepper and basil.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 12 grams, Carbohydrate 31 grams, Fat 15 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 672 milligrams, Sugar 7 grams
LUPE'S ITALIAN BREAD AND TOMATO SALAD
......mmmm, fresh picked tomatoes right out of the garden. Is there anything better? I served this salad with a big bowl of spaghetti and meatballs. Your favorite wine is also in order.
Provided by sherryinmo
Categories Greens
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 513.4, Fat 18.1, SaturatedFat 2.8, Sodium 1115.3, Carbohydrate 75.3, Fiber 6.2, Sugar 5.1, Protein 13
TOMATO BREAD SALAD
Make and share this Tomato Bread Salad recipe from Food.com.
Provided by VivianNP
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine tomatoes, bread, olives, lemon juice, oil and mint.
- Season with salt and pepper and toss to combine.
- Let stand at least 5 minutes (or up to 30 minutes) before serving.
Nutrition Facts : Calories 110.9, Fat 8.5, SaturatedFat 1.2, Sodium 144.2, Carbohydrate 8.8, Fiber 1.9, Sugar 2.6, Protein 1.5
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
ITALIAN BREAD SALAD WITH STRAWBERRIES AND TOMATOES
This is my variation of panzanella. Each ingredient having its own intense flavor, when combined, creates an explosive salad. Perfect for a summer day.
Provided by Debra
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 376.2 calories, Carbohydrate 52.3 g, Cholesterol 6.3 mg, Fat 14.8 g, Fiber 3.6 g, Protein 9.1 g, SaturatedFat 3.2 g, Sodium 717.4 mg, Sugar 8.4 g
TOMATO BREAD SALAD WITH OLIVES AND MINT
This boldly flavored salad pairs well with Buttermilk and Herb Marinated Chicken.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 7
Steps:
- In a large bowl, combine tomatoes, bread, olives, lemon juice, oil, and mint. Season with salt and pepper, and toss to combine. Let stand at least 5 minutes (or up to 30 minutes) before serving.
Nutrition Facts : Calories 278 g, Fat 14 g, Fiber 2 g
ITALIAN BREAD AND TOMATO SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings, appetizer
Time 10m
Yield 3 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 13 grams, Carbohydrate 58 grams, Fat 17 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 675 milligrams, Sugar 11 grams
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