Fire Roasted Tomato And Bread Salad With Spicy Vinaigrette Recipes

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FIRE ROASTED TOMATO SALAD



Fire Roasted Tomato Salad image

Now that grilling weather is here I fire up the grill and start cooking. This is a refreshing way to use up tomatoes.

Provided by School Chef

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

6 roma tomatoes
2 garlic cloves, peeled
1 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons fresh basil leaves
1 tablespoon fresh parsley

Steps:

  • Wash and quarter tomatoes.
  • Peel garlic and cut in half.
  • Toss first 5 ingredients together.
  • Place on foil on medium- hot grill.
  • Cook until tomatoes are soft and browning, turning to insure even cooking.
  • Remove from grill, Pour into bowl.
  • Top with chopped herbs
  • Sprinkle vinegar over mixture.
  • Serve warm.

Nutrition Facts : Calories 83.2, Fat 7, SaturatedFat 1, Sodium 587.9, Carbohydrate 5, Fiber 1.2, Sugar 3.1, Protein 1

FIRE-ROASTED TOMATO AND BREAD SALAD WITH SPICY VINAIGRETTE



Fire-Roasted Tomato and Bread Salad with Spicy Vinaigrette image

Provided by Bobby Flay

Categories     Salad     Onion     Tomato     Roast     Picnic     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

8 tablespoons olive oil
4 large tomatoes (about 2 1/4 pounds), halved horizontally
8 3/4-inch-thick crusty country-style bread slices (each about 5x3 inches)
1/3 cup red wine vinegar
1 teaspoon minced canned chipotle chili*
1 garlic clove, minced
1/2 red onion, chopped
1/2 cup chopped fresh cilantro

Steps:

  • Preheat barbecue (medium-high heat). Brush 2 tablespoons oil over cut sides of tomatoes. Grill tomatoes, cut side down, just until grill marks show but tomatoes are still slightly firm, about 2 minutes. Turn tomatoes over; grill 2 minutes longer. Transfer to baking sheet. Cool slightly. Brush 2 tablespoons oil over both sides of bread slices. Grill until golden, about 2 minutes per side. Transfer to sheet with tomatoes. Cool slightly.
  • Whisk vinegar, chipotle chili and garlic in medium bowl. Gradually whisk in remaining 4 tablespoons oil. Season vinaigrette with salt and pepper.
  • Cut grilled tomatoes into 3/4-inch pieces. Cut bread into 1/2-inch pieces. Combine tomatoes, bread and onion in large bowl. Toss to blend. Let stand until bread absorbs most of tomato juices, about 30 minutes. Add vinaigrette and cilantro and toss to blend. Season salad to taste with salt and pepper.

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