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.
HICKORY SMOKED GRILLED COLORADO TROUT WITH HEIRLOOM TOMATO SALAD
Provided by Food Network
Categories main-dish
Time 29m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- You will need to start your grill with hickory charcoal. Place trout in a casserole pan. In a small mixing bowl add the garlic, parsley, basil and squeeze half a lemon and lime in the herbs and garlic. Using a wire whisk slowly add 1/2 cup of olive oil to herbs and citrus. When well incorporated pour over trout and season with salt and pepper. Let sit for about 10 minutes.
- Slice half the tomatoes in circles and lay on platter with wild greens. The other half of the tomatoes dice and place in another small mixing bowl. Add a little chopped basil, extra-virgin olive oil, a drizzle of truffle oil, to taste, and a drizzle of balsamic vinegar. Season, to taste.
- Place trout on grill flesh side down and leave for about 2 minutes. Season skin side, flip and cook for 1 to 2 minutes longer.
- Pull trout off grill and place over greens and sliced tomatoes, then randomly place heirloom relish over fish. Take remainder of balsamic and truffle oil and drizzle over salad.
HEIRLOOM TOMATO SALAD
Steps:
- In a small bowl toss the arugula with 1 tablespoon each of the olive oil and red wine vinegar. Season with salt. Divide the arugula between 2 serving plates.
- Toss the tomatoes with the remaining olive oil, vinegar, oregano, and salt. Arrange the tomatoes on the serving plates.
- Spread 1 ounce of goat cheese onto each slice of grilled bread. Serve 2 slices of grilled bread with goat cheese with each plate.
- Holy tomato!!
- August - Why We Love: Heirloom Tomatoes
HEIRLOOM TOMATO SALAD WITH GRILLED GARLIC BREAD
Make and share this Heirloom Tomato Salad With Grilled Garlic Bread recipe from Food.com.
Provided by Tinapeach04
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large serving bowl, combine onion, vinegar and feta cheese. let stand until onions have softened, about 10 minutes Meanwhile heat grill.
- Add tomatoes, 1/4 cup olive oil, salt, pepper, basil to onion mixture;toss.
- Brush bread slices with 1/4 teaspoons oil and grill until lightly toasted. Spear garlic clove halves onto end of fork and immediately rub over hot bread slices. Serve with tomato salad.
Nutrition Facts : Calories 233, Fat 9.1, SaturatedFat 1.4, Sodium 422.4, Carbohydrate 33.6, Fiber 3.6, Sugar 7.2, Protein 5.5
HEIRLOOM TOMATO SALAD WITH GARLIC OIL
This side requires little work. Serve with our Grilled Chicken Sandwich with Mustard.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Heat oil and garlic in a small saute pan over medium-low heat. Cook until garlic is golden, about 6 minutes. Transfer to a bowl, and let cool for 10 minutes.
- Arrange tomatoes on a serving platter, and season with salt and pepper. Drizzle with the garlic oil, and sprinkle with chives and basil just before serving.
GRILLED CORN AND HEIRLOOM TOMATO SALAD
Fresh, grilled corn on the cob tossed with heirloom tomatoes, red onions, herbs and a light dressing from Tiffany of Crème De La Crumb.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat grill to medium heat and place a 12x12-inch piece of Reynolds Wrap® Non-Stick Foil on the grill.
- Brush corn with olive oil, then sprinkle with salt, pepper, garlic powder and Italian seasoning. Place corn on foil and cook for 10 to 12 minutes, turning occasionally until kernels begin to char. Remove from heat and slice kernels off of the cob.
- Toss together corn, tomatoes, onions and basil in a medium bowl.
- Whisk together all dressing ingredients in a small bowl. Add to corn salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 18.6 g, Fat 17.9 g, Fiber 3.4 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 452.1 mg, Sugar 5.2 g
More about "heirloom tomato salad with grilled garlic bread food"
GRILLED BREAD AND MARINATED TOMATO SALAD RECIPE
From foodandwine.com
5/5 (57)Total Time 1 hr 30 minsAuthor Ethan Stowell
- On a cutting board, using the flat side of a chef's knife, mash the garlic clove to a paste with a pinch of salt; transfer to a large bowl. Add the tomatoes, onion, vinegar and the 3/4 cup of olive oil and season with salt and pepper. Let the mixture stand at room temperature, stirring a few times, for at least 1 hour or up to 2 hours.
- Light a grill. Brush the bread with olive oil and grill over high heat until toasted and lightly charred in spots, 1 minute per side. Let cool slightly, then cut into 1/2-inch cubes.
- Add the bread and arugula to the tomatoes along with the ricotta salata and toss to combine. Serve right away.
FANCY AND BEAUTIFUL TOMATO SALAD RECIPE | BON APPéTIT
From bonappetit.com
5/5 (24)Author Sarah JampelServings 6Estimated Reading Time 5 mins
- Using a paring knife, core 1½ lb. heirloom tomatoes, then cut each into 8–12 wedges, depending on their size, using a very sharp chef knife or serrated knife (if your chef knife is dull, it's going to squish your precious tomatoes). Halve or quarter 12 oz. mixed cherry tomatoes (cutting them through their equators will reveal more seeds and make them even prettier). → If you care about tomatoes, you need this little knife
- Transfer tomatoes to a large bowl; season with 1¼ tsp. salt. That salt is going to draw out moisture from the tomatoes, which will intensify their flavor. Stir to gently combine (be careful with those delicate tomatoes!); set aside.
- Zest ¼ lemon—you want about ½ tsp. zest (it’s easiest to measure if you hold the Microplane upside down so that the zest collects on top and you can scoop it into the measuring spoon). Grate ½ garlic clove. Set aside.
- Heat 6 Tbsp. extra-virgin olive oil in a small saucepan or skillet over medium until just starting to shimmer, about 2 minutes. Add 2 Tbsp. za’atar and cook, stirring occasionally, until fragrant and darker in color, 1 to 2 minutes. Stir in reserved lemon zest and garlic. Wait 10 seconds, then remove from heat. (You're looking to cook off the raw flavor of the garlic without losing the brightness of the lemon.) Transfer za’atar oil to a heatproof measuring cup.
HEIRLOOM TOMATO SALAD WITH BLUE CHEESE - EPICURIOUS
From bonappetit.com
- Prepare barbecue (medium-high heat). Rub bread with cut garlic halves; brush bread with 3 tablespoons oil. Combine remaining 1/3 cup oil, currant tomatoes, and green onions in medium bowl; toss to coat. Season with salt and pepper.
- Overlap tomato slices in concentric circles on platter, alternating colors. Scatter onion and celery slices over tomatoes. Sprinkle with salt and pepper. Spoon tomato and green onion mixture over. Sprinkle with crumbled cheese.
- Grill bread until golden, about 2 minutes per side. Cut each slice diagonally in half; serve with salad.
HEIRLOOM TOMATO SALAD RECIPE | HEALTHY SUMMER SALAD …
From diethood.com
HEIRLOOM TOMATO, AVOCADO AND BURRATA SALAD ON GRILLED …
From howsweeteats.com
OUR BEST HEIRLOOM TOMATO RECIPES | MARTHA STEWART
From marthastewart.com
PANZANELLA SALAD (BREAD AND TOMATO SALAD) RECIPE
From themediterraneandish.com
HEIRLOOM TOMATO SANDWICH ON SOURDOUGH WITH GARLIC …
From acadianatable.com
HEIRLOOM TOMATO SALAD WITH GRILLED GARLIC BREAD
From womansday.com
GRILLED HEIRLOOM TOMATO SALAD - CTV
From more.ctv.ca
GOIN'S GRILLED STEAK WITH TOMATO BREAD SALAD - FOOD & WINE
From foodandwine.com
PAN CON TOMATE (SPANISH TOMATO BREAD) - THE MEDITERRANEAN DISH
From themediterraneandish.com
HEIRLOOM TOMATO, PROSCIUTTO & BURRATA WITH GARLIC-BASIL OIL
From cookingwithcocktailrings.com
TOP HEIRLOOM TOMATO RECIPES TO TRY - FOOD & WINE
From foodandwine.com
HEIRLOOM TOMATO, AVOCADO AND BURRATA SALAD ON GRILLED GARLIC TOAST
From supaella.gpt.net-freaks.com
MEDITERRANEAN FRESH TOMATO SALAD | THE MEDITERRANEAN DISH
From themediterraneandish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love