Tomato And Bread Salad With Red Onion Recipes

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BREAD AND TOMATO SALAD



Bread and Tomato Salad image

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

8 cups cubed Italian or French bread
3 cups chopped tomatoes
1 cup minced fresh basil
1/2 cup thinly sliced red onion
1/2 cup olive oil
2 tablespoons cider or red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, minced

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.

TOMATO AND BREAD SALAD WITH RED ONION



Tomato and Bread Salad with Red Onion image

Categories     Salad     Onion     Tomato     Side     No-Cook     Quick & Easy     Buffet     Vinegar     Basil     Summer     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 appetizer servings

Number Of Ingredients 7

1/3 cup red wine vinegar
1/2 cup extra-virgin olive oil
8 ounces stale Italian bread, cut into 2-inch pieces
8 cups (about) cold water
2 pounds ripe plum tomatoes, coarsely chopped (about 5 cups)
1 small red onion, thinly sliced
1 cup loosely packed fresh basil leaves, torn into bite-size pieces

Steps:

  • Pour vinegar into small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Place bread in large bowl. Pour in enough cold water (about 8 cups) to cover bread. Soak 5 minutes. Drain well; squeeze bread to remove as much liquid as possible. Coarsely crumble bread into same bowl. Add tomatoes, onion and basil. Toss with enough vinaigrette to coat. Season salad generously with salt and pepper. (Can be made 8 hours ahead. Cover and refrigerate. Let stand 1 hour at room temperature before serving.)

TOMATO AND RED ONION SALAD



Tomato and Red Onion Salad image

Take advantage of your tomato haul and create this simple -- and simply delicious -- summer salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 6

1 1/2 pounds small to medium red and yellow tomatoes, halved if small and quartered if medium
1 medium red onion, quartered and cut into 1/4-inch-thick slices
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon coarse salt
Freshly ground pepper
1/3 cup good-quality extra-virgin olive oil

Steps:

  • Gently toss together tomatoes, onion, parsley, and salt in a large bowl; season with pepper. Drizzle in oil, and toss to combine. Let stand 10 minutes before serving.

TOMATO, CUCUMBER AND RED ONION SALAD WITH MINT



Tomato, Cucumber and Red Onion Salad with Mint image

Refreshing light summer salad.

Provided by Alison

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

2 large cucumbers - halved lengthwise, seeded and sliced
⅓ cup red wine vinegar
1 tablespoon white sugar
1 teaspoon salt
3 large tomatoes, seeded and coarsely chopped
⅔ cup coarsely chopped red onion
½ cup chopped fresh mint leaves
3 tablespoons olive oil
salt and pepper to taste

Steps:

  • In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.
  • Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.

Nutrition Facts : Calories 110.1 calories, Carbohydrate 11.9 g, Fat 7.1 g, Fiber 1.9 g, Protein 1.7 g, SaturatedFat 1 g, Sodium 394.9 mg, Sugar 6.8 g

TOMATO-RED ONION SALAD



Tomato-Red Onion Salad image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 8

3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
Salt and pepper
2 cups watercress
2 tomatoes, sliced into 1/2-inch slices
1 large red onion, sliced into 1/2-inch slices
1/2 cup crumbled Maytag blue cheese

Steps:

  • Whisk together the vinegar and mustard in a small bowl. Slowly whisk in the olive oil and season with salt and pepper to taste.
  • Toss the watercress in a few tablespoons of the dressing and arrange on a platter. Top with slices of the tomatoes and onions and drizzle with the remaining dressing. Sprinkle with the blue cheese.

RED ONION, TOMATO AND HERB SALAD



Red Onion, Tomato and Herb Salad image

Provided by Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

2 pounds tomatoes, sliced
1 tablespoon sugar
Salt and freshly ground black pepper
1/2 small red onion, thinly sliced into rounds
3 tablespoons chopped fresh basil
2 tablespoons white balsamic vinegar
1/4 cup olive oil

Steps:

  • Arrange the sliced tomatoes on a shallow platter. Sprinkle the sugar on the tomatoes. Season with salt and pepper. Layer the onion rings on top of tomatoes. Garnish with chopped basil. Mix the vinegar and olive oil in a bowl and pour over the tomatoes and onions. Toss gently.

CRISPY GNOCCHI WITH TOMATO AND RED ONION



Crispy Gnocchi With Tomato and Red Onion image

Inspired by panzanella, the beloved Tuscan bread salad, this dish swaps out stale bread for pan-fried gnocchi. The plump, crusty dumplings do a surprisingly good job at soaking up the summery combination of tomatoes, balsamic vinegar and olive oil, while still maintaining their crisp edge. Shelf-stable gnocchi work best, as they are sturdier and crisp up well, but you could use frozen gnocchi, taking extra care not to move them around too much in the pan so they don't break apart. Top with a sharp cheese such as Parmesan, pecorino or ricotta salata, for a hit of saltiness, if you like. This meal is best eaten immediately while the gnocchi remains crispy, but it can sit for up to 30 minutes, giving the flavors time to mingle. (However, don't let it sit too long, as the gnocchi will turn mushy.)

Provided by Hetty McKinnon

Categories     dinner, easy, lunch, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

5 to 6 tablespoons extra-virgin olive oil
1 (17-ounce) package shelf-stable (or frozen) potato gnocchi
1 1/2 pounds tomatoes (any variety)
1/2 red onion, thinly sliced
1 tablespoon balsamic vinegar
Kosher salt (such as Diamond Crystal) and black pepper
Handful of chopped parsley, plus more for serving
Handful of torn basil, plus more for serving

Steps:

  • Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.
  • Meanwhile, prepare your tomatoes: If you are using small ones like cherry or grape varieties, simply slice them in half. For larger tomatoes, quarter them or slice into bite-size chunks. (It is good to have a mix of shapes and sizes.) Place the tomatoes and onions in a large serving bowl. Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss.
  • When the gnocchi are golden and crispy, add them to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil. Toss and taste, adding more salt or pepper as needed.
  • Top with more parsley and basil, and eat immediately or at room temperature.

GRILLED TOMATO, ONION, AND BREAD SALAD



Grilled Tomato, Onion, and Bread Salad image

This fabulous salad made with summer vegetables is great paired with any grilled meat. My family has been making this for years.

Provided by lstevenson

Categories     Side Dish

Time 43m

Yield 8

Number Of Ingredients 10

2 red onions, sliced 1/2 inch thick
8 plum (Roma) tomatoes, cored
4 tablespoons olive oil, divided
4 cups cubed Italian bread
2 teaspoons dried thyme leaves
salt and pepper to taste
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/2 inch slices
½ cup shredded fresh basil
3 tablespoons red wine vinegar
2 tablespoons olive oil

Steps:

  • Preheat an outdoor grill for medium-high heat.
  • Brush the onion slices and tomatoes with 2 tablespoons of olive oil, and set aside. Drizzle another 2 tablespoons of olive oil over the cubed bread in a large bowl. Sprinkle with thyme, salt, and pepper; toss well. Skewer the bread cubes with metal skewers.
  • Grill bread on preheated grill until golden brown on all sides, about 3 minutes. Grill onions and tomatoes until soft, about 5 minutes.
  • Chop the roasted onions and tomatoes into large pieces, and place into a large bowl along with the toasted bread, cucumber, and basil. Whisk the vinegar together with the remaining 2 tablespoons of oil to make a dressing. Pour over the salad, and toss to coat.

Nutrition Facts : Calories 167.6 calories, Carbohydrate 15.7 g, Fat 11 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 127 mg, Sugar 3.5 g

ITALIAN BREAD AND TOMATO SALAD



Italian Bread And Tomato Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings, appetizer

Time 10m

Yield 3 servings

Number Of Ingredients 8

1/2 pound coarse white bread like ciabatta
1 1/2 pounds ripe local tomatoes
1 small Kirby cucumber
8 ounces red onion
3 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
1/4 teaspoon salt
Freshly ground black pepper to taste

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

TOMATO 'N' RED ONION SALAD



Tomato 'n' Red Onion Salad image

Ruby red tomatoes and pretty sliced onions in a tangy lime vinaigrette offer a nice change of pace from typical tossed green salads.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 7

5 medium tomatoes, thinly sliced
4 slices red onion, separated into rings
1/4 cup lime juice
2 tablespoons olive oil
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 cup minced fresh cilantro

Steps:

  • Place tomatoes and onions in a shallow serving bowl. In a jar with a tight-fitting lid, combine the lime juice, oil, sugar, salt and cilantro; shake well. Pour over salad and toss gently to coat.

Nutrition Facts :

EASY TOMATO, RED ONION, AND KALAMATA OLIVE SUMMER SALAD



Easy Tomato, Red Onion, and Kalamata Olive Summer Salad image

This refreshingly-light summer salad is my absolute favorite way to enjoy vine-ripened summer tomatoes. It's a quick and easy tummy-satisfying dish on a warm midday when the last thing I want to do is turn on the stove. The juicy tomatoes, sweet onions and rich-tasting Kalamatas are dressed simply with olive oil, red wine vinegar, fresh herbs, salt and pepper. If desired, add whatever other garden veggies you enjoy - our family loves cucumbers; or add a slice of feta and some sliced green peppers and you've got a Greek "village" salad! Don't forget the crusty Italian bread to mop up the tomato and vinaigrette juices.

Provided by Feast Your Eyes

Categories     Salad Dressings

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

1 medium red onion, thinly sliced and separated into rings
1/2 cup red wine vinegar
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 teaspoons honey
2 garlic cloves, minced
2 1/2 ounces capers, drained
2 teaspoons chives, snipped
coarse salt (Kosher or Sea salt)
fresh ground black pepper
1 cup extra virgin olive oil
6 -8 vine-ripened tomatoes, cored and cut into 1/2-inch-thick slices
1 cup kalamata olive, pitted
5 ounces cheese (crumbled blue cheese OR curls of Romano cheese made with a vegetable peeler)
1/3 cup mixed fresh herbs, minced (basil, flat-leaf parsley, tarragon, and mint)
crushed red pepper flakes (to taste) (optional)

Steps:

  • In a medium bowl combine 4 cups of ice cold water and 2 teaspoons salt; stir to dissolve the salt. Add the onion rings; let stand for 20 minutes. Drain and pat dry with paper towels.
  • Meanwhile, in a small bowl whisk together the vinegar, lemon juice, lemon zest, honey, garlic, capers, chives, and salt and pepper to taste. Add the oil in a stream, whisking; whisk the vinaigrette until it is emulsified.
  • On a chilled deep serving platter, alternate the tomato slices and onion rings, scatter the Kalamatas over them. Drizzle 1/3 - 1/2 cup of the vinaigrette over the salad, reserve the remaining vinaigrette.
  • Chill salad for 20 minutes. Sprinkle over the top your choice of cheese, the minced herbs, and the red pepper flakes (optional). Drizzle 2 or 3 tablespoons of the reserved vinaigrette over the cheese and herbs. (Any leftover vinaigrette can be refrigerated and used within 1 week.)
  • Let salad stand for a minimum of 15 - 20 minutes before serving.
  • COOK'S TIP: Because the longer you let the flavors "marry", the better this salad tastes, I like to prepare it early in the morning for a lunchtime snack or light meal.
  • COOK'S TIP: This quick and delicious salad makes a terriffic filling for pita bread or baguette sandwiches, and a yummy topping for bruschetta.
  • Buon appetito!

Nutrition Facts : Calories 698.5, Fat 66.8, SaturatedFat 13.5, Cholesterol 22.7, Sodium 1176.3, Carbohydrate 20.5, Fiber 4.5, Sugar 9.3, Protein 9.7

BREAD SALAD WITH TOMATOES, HERBS, AND RED ONIONS



Bread Salad With Tomatoes, Herbs, and Red Onions image

Despite its most humble origins, this salad is delicious. The bread must be coarse peasant bread or any sturdy Italian-style bread. Other breads will not hold up to being dressed with oil and vinegar and combined with tomatoes, which are full of water. Also, don't use sweetened breads. If the tomatoes are ripe and the olive oil is particularly flavorful, you can omit the vinegar, moistening the bread with a tablespoon or two of water instead.

Provided by Cucina Casalingo

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb italian peasant bread (day-old, crusts removed, cut or torn into 1-inch cubes, about 6 cups)
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1/2 medium red onion, sliced paper-thin
2 tablespoons coarsely chopped fresh basil leaves (or mint leaves)
2 large tomatoes, vine-ripened, seeded and cut into medium dice (or 4 plum tomatoes)
2 teaspoons fresh oregano leaves
1 tablespoon minced fresh parsley leaves
1/2 teaspoon table salt
1/4 teaspoon ground black pepper

Steps:

  • Place bread cubes in shallow bowl.
  • Mix oil, vinegar, tomatoes, onion, and half of herbs in medium bowl.
  • Let stand for flavors to develop, about 10 minutes, then add to bread, along with remaining herbs, and toss well.
  • Season with salt and pepper or to taste.
  • If bread still seems dry, sprinkle 1 or 2 tablespoons water to rehydrate it a bit.
  • Serve. (If sturdy bread is used, salad can be covered and set aside up to 2 hours.).

Nutrition Facts : Calories 264.6, Fat 27.3, SaturatedFat 3.8, Sodium 297, Carbohydrate 5.7, Fiber 1.8, Sugar 3, Protein 1.1

TOMATO SALAD WITH RED ONION AND HERBS



Tomato Salad with Red Onion and Herbs image

Categories     Salad     Herb     Onion     Tomato     No-Cook     Quick & Easy     Summer     Chill     Healthy     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 10

1 tablespoon fresh lemon juice
1 tablespoon Sherry vinegar (available at specialty foods shops and some supermarkets)
1 teaspoon Dijon-style mustard
1 garlic clove, minced
1/2 teaspoon sugar
1/4 cup olive oil (preferably extra-virgin)
2 1/2 pounds (about 6 medium) tomatoes, cored and cut into 1/2-inch-thick slices
1/2 cup thinly sliced red onion, separated into rings
2 shallots, sliced thin
1/3 cup minced mixed fresh herbs such as basil, parsley, tarragon, and/or mint plus an herb sprig for garnish

Steps:

  • In a small bowl whisk together the lemon juice, the vinegar, the mustard, the garlic, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Arrange the tomato slices on a deep platter, scatter the onion and the shallots over them, and pour the dressing over the salad. Chill the salad for 20 minutes, sprinkle it with the minced herbs, and garnish it with the herb sprig.

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From textcook.com


BREAD SALAD WITH TOMATOES, HERBS, AND RED ONIONS
Bread Salad with Tomatoes, Herbs, and Red Onions. PUBLISHED SEPTEMBER/OCTOBER 1995. SERVES 4. WHY THIS RECIPE WORKS. For our bread salad recipes, we recycled good-quality day-old bread to create Mediterranean-style dishes. We found that sourdough or a sturdy peasant bread was needed for a good bread salad recipe. Airy, unsubstantial bread became soggy ver... Read More. …
From cooksillustrated.com


RECIPE: GARLIC BREAD, GREEN BEAN AND TOMATO SALAD - RECIPELINK.COM
GARLIC BREAD, GREEN BEAN AND TOMATO SALAD A perfect salad for the season: new garlic, green beans and ripe tomatoes. Turn this into supper with a chunk of Vela Dry Jack cheese. 1 large clove garlic, split 1 pound green beans, trimmed and cut into 2-inch lengths 6-quart pot half full of boiling salted water 3 1/2-inch-thick slices coarse grain bread, toasted and still warm 2 medium-sized ...
From recipelink.com


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