Tomato And Bread Salad Recipes

TOMATO BREAD SALAD

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.

BREAD AND TOMATO SALAD

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.

TOMATO AND BREAD SALAD

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.

MID-SUMMER ITALIAN BREAD SALAD

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.

GRILLED BREAD AND TOMATO SALAD

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.

TUSCAN TOMATO & BREAD SALAD

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.

ITALIAN BREAD AND TOMATO SALAD

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.

PANZANELLA (BREAD AND TOMATO SALAD)

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 BREAD SALAD

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.

TOMATO AND GRILLED-BREAD SALAD

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.

TOMATO BREAD SALAD WITH OLIVES AND MINT

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.

TOMATO-HERB BREAD SALAD

Steps:

• In a large bowl, combine the tomatoes, celery, scallions, lemon zest, garlic, basil, parsley and mint. Add the olive oil, white-wine vinegar, salt and pepper and mix well.
• Slice the bread in half lengthwise. Pour on enough water to completely moisten the bread. Let stand for 10 minutes. Squeeze out excess water. Finely chop the bread and toss it in the salad. Season with additional salt and pepper if needed. Serve at room temperature.

JUICY TOMATOES WITH PARMESAN-OLIVE BREAD CRUMBS

Steps:

• Heat the oven to 325 degrees. Slice larger tomatoes into ½-inch rounds or wedges, and cut smaller tomatoes in half and spread out on a serving platter or individual plates. Season them generously with salt and also black pepper, if you'd like.
• Tear the bread into small, 1-inch pieces, then pulse in a food processor until you have coarse crumbs.
• In a large bowl, combine the bread crumbs, cheese, olives, zest, fennel seeds and red-pepper flakes, if using. Finely grate the garlic into the bowl then add 2 tablespoons olive oil and toss everything together very well.
• Transfer the bread-crumb mixture to a sheet pan and place on a middle rack in the oven. Toast, stirring two or three times, until the crumbs are golden brown, the olives have shriveled slightly and your kitchen starts to smell a little like a pizzeria, 17 to 23 minutes. Let cool completely.
• To serve, drizzle the tomatoes with the vinegar followed by the remaining 4 tablespoons olive oil. Just before you're ready to serve, sprinkle the bread-crumb mixture over the top.

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.