TOMATO AND GARLIC CROUTON SALAD
Steps:
- Preheat the oven to 400 degrees F.
- In a small skillet over medium-low heat, add 3 tablespoons olive oil, the butter, garlic, red pepper flakes, and salt and pepper, to taste. Cook to infuse the butter and oil with the garlic, about 4 minutes.
- Add the cubed bread to a large bowl, pour the butter and garlic mixture over the bread and toss to coat. Transfer to a sheet tray and bake until crisp, about 10 minutes. Remove from the oven and let cool.
- In a small bowl whisk together the remaining olive oil and red wine vinegar and set aside.
- In a large serving bowl, combine the tomatoes, olives, mozzarella, croutons, basil, and the oil and vinegar mixture. Gently toss to coat all the tomatoes and croutons. Let the salad sit for 10 minutes before serving.
GARLIC AND HERB TOMATOES
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.
POMODORO SALAD
The recipe for this fresh salad can also be used to make a quick sauce or relish -- just be sure to dice the tomatoes instead of cutting them into wedges.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Bring a small pot of water to a boil. Submerge each tomato for 10 seconds each and immediately run under cold water. The skin should easily peel off. Cut out the core, slice into thin wedges and place in a medium-size bowl. Add the salt and mix.
- Add the onion, parsley, garlic, basil, thyme or oregano, and olive oil. Stir until well combined. Chill until ready to serve, preferably at least 30 minutes. Serve in salad bowls with hunks of bread on the side.
GARLIC SALAD
This is an awesome tasting salad!!! It definetly has a strong garlic taste but I love garlic and if you do you must try this salad. It goes great with grilled steaks or any barbecue. The recipe is from Doc's Steakhouse in Wichita, KS. I got the recipe out of the Monkey Island (Okla) Volunteer Fire Department Cookbook. This recipe was submitted by Claudine Nugen.
Provided by Anita Harris
Categories < 15 Mins
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Chop cabbage, lettuce and carrots (if including) to a very fine consistency; add garlics and mayonnaise and mix thoroughly.
- Chill thoroughly several hours or overnight.
ROASTED TOMATOES WITH GARLIC
Delicious side dish with pasta or throw it on your salad for a perfect addition.
Provided by Jodi
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
- Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
- Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg
TOMATO AND GARLIC SALAD (SALAT IZ POMIDOROV S CHESNOKOM)
This is another great salad for a Russian Barbeque, but get the ripest and meatiest tomatoes. Use the opal basil, if at all possible.
Provided by Witch Doctor
Categories Vegetable
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine the vinegar and the garlic and let stand for 30 minutes.
- Place the tomatoes and onion in a salad bowl and sprinkle with the vinegar and garlic mixture. Toss with the olive oil and season with salt and pepper. Cover and refrigerate for 30 minutes.
- Sprinkle the salad with the basil and serve.
Nutrition Facts : Calories 126.2, Fat 10.5, SaturatedFat 1.5, Sodium 8.7, Carbohydrate 8.1, Fiber 2.2, Sugar 4.6, Protein 1.7
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