Tomatensalat Tomato Salad Recipes

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TUSCAN TOMATO & BREAD SALAD



Tuscan Tomato & Bread Salad image

Provided by Ina Garten

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound cherry or grape tomatoes, halved through the stem
1 pound fresh mozzarella, 3/4-inch diced
2 teaspoons minced garlic (2 cloves)
1 teaspoon good Dijon mustard
1/4 cup good red wine vinegar
Kosher salt and freshly ground black pepper
1/2 cup plus 1/3 cup good olive oil
1/2 pound sourdough bread, crusts removed and 3/4-inch diced
20 fresh basil leaves, julienned

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.

TOMATENSALAT (TOMATO SALAD)



Tomatensalat (Tomato Salad) image

Make and share this Tomatensalat (Tomato Salad) recipe from Food.com.

Provided by Mimi Bobeck

Categories     Sauces

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

5 medium tomatoes, chopped
1/4 teaspoon fresh ground pepper
1 tablespoon sugar
1/2 cup vegetable oil
1 teaspoon salt
6 tablespoons vinegar
1 teaspoon dried basil
1 tablespoon Worcestershire sauce
1/4 teaspoon dried thyme
1 large onion, diced

Steps:

  • Blend all ingredients together.
  • Chill for 1 hour before serving.
  • Serve plain or on lettuce leaves.

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