Tomato And Bread Salad Food

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.

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.

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 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 AND BREAD SALAD WITH RED ONION

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.)

GREEK TOMATO AND BREAD SALAD WITH FETA, BASIL, AND CAPERS

Steps:

• Place the bread on a platter or in a large bowl. Sprinkle with water and set aside until partially softened, 3 to 5 minutes.
• Arrange the tomatoes, olives, and capers over the bread and sprinkle with the salt and vinegar. Add the cheese and pepper to taste, and drizzle with the oil. Top with the basil and set aside to marinate for 15 to 30 minutes.
• Toss, and serve right away.
• The Olive and the Caper Adventures In Greek Cooking.

TOMATO AND BREAD SALAD WITH GARLIC-ANCHOVY DRESSING

Steps:

• Core and halve tomatoes, then cut each half into 4-5 wedges. Toss wedges with salt in a large bowl; let rest until small pool of liquid accumulates, 15-20 minutes.
• Meanwhile, whisk oil, vinegar, garlic, basil, anchovies, and pepper to taste in small bowl. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes.
• Add bread cubes; toss to combine. Adjust seasonings. Sprinkle with some freshly grated Parmesan cheese and serve immediately.

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:

• Heat oven to 350°F.
• Bake bread cubes on rimmed baking sheet 10 min. or until crisp, stirring occasionally.
• Combine remaining ingredients in large bowl.
• Add bread cubes to vegetable mixture just before serving; mix lightly.