Garlic Bread Salad Recipes

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GARLIC BREAD PANZANELLA SALAD



Garlic Bread Panzanella Salad image

Provided by Elena Besser

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

4 thick-cut slices sourdough bread, cut 1-inch thick
1/4 cup olive oil, plus more for brushing the bread
1 to 2 garlic cloves
6 tablespoons Parmesan cheese, grated
1 small red onion, thinly sliced
1 avocado, sliced
1 lemon, juiced and zested
1 bunch chives, thinly sliced
Kosher salt and freshly ground black pepper
2 heads little gem lettuce, washed and cored

Steps:

  • Brush both sides of the sourdough slices with enough olive oil to coat the bread. Broil for 2 to 3 minutes on each side, until golden brown on both sides.
  • Cut the garlic cloves in half and rub each bread slice on both sides with the cut side of the cloves.
  • Top the garlic-rubbed slices of bread with 1 tablespoon each of the grated Parmesan cheese, then broil until the cheese melts, about 1 minute.
  • Place the bread on a cutting board and cut into 1-inch cubes.
  • Slice the red onion and avocado and set aside.
  • Zest and juice the lemon into a small bowl. Add 2 tablespoons of the thinly sliced chives and the remaining 2 tablespoons of the grated Parmesan. Season with salt and pepper. Slowly drizzle 1/4 cup of the olive oil into the dressing, whisking continuously until combined.
  • In a large bowl, add the lettuce, avocado, red onion and sourdough garlic bread croutons. Season with salt and pepper, add the dressing and toss with your clean hands--they're the best tools.
  • Plate the salad, sprinkle with the remaining sliced chives and enjoy.

GARLIC BREAD SALAD



Garlic Bread Salad image

When I saw the picture of this salad, I knew that I had to make it, and once I tasted it, I knew I had to post it. This is a fabulous salad with a delicious flavour. Makes a great lunch!

Provided by MarieRynr

Categories     < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/3 cup olive oil
3 garlic cloves, minced
6 slices Italian bread (1 inch thick)
3 tablespoons balsamic vinegar
4 large roma tomatoes, cut into 3/4 inch pieces
1 (14 ounce) can artichoke hearts, drained and trimmed
8 ounces Fontina cheese, cut into 3/4 inch cubes
4 green onions, thinly sliced
6 -8 basil leaves, julienned
salt and pepper

Steps:

  • Combine olive oil and garlic in a bowl and mix well. Reserve half the olive oil mixture. Brush both sides of the bread slices with the remaining olive oil mixture. Arrange the slices in a single layer on a baking sheet. Broil for 2 minutes perside or until brown. Cut each slice into 1 inch cubes.
  • Whisk the reserved olive oil mixture and balsamic vinegar in a bowl. Add the bread cubes, tomatoes, artichokes, cheese, green onions and basil and mix gently. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 546.8, Fat 37.3, SaturatedFat 13.8, Cholesterol 65.9, Sodium 698.9, Carbohydrate 34.6, Fiber 10.7, Sugar 6.2, Protein 21.3

THE BEST GARLIC BREAD



The Best Garlic Bread image

We went very classic with this garlic bread recipe-lots of butter and lots of garlic loaded onto warm, soft and pillowy French bread. You could make a light meal by rounding it out with a crisp green salad. Or serve it our favorite way-alongside your favorite red-sauce pasta.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 6

1 1/2 sticks (12 tablespoons) unsalted butter
4 cloves garlic, finely chopped
1 large soft Italian or French loaf
1/4 cup grated Parmesan
Kosher salt
2 tablespoons flat-leaf parsley leaves, finely chopped

Steps:

  • Arrange a rack in the center of oven and preheat to 450 degrees F.
  • Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
  • Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
  • Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.

TOMATO AND GARLIC CROUTON SALAD



Tomato and Garlic Crouton Salad image

Provided by Brian Boitano

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 11

3 tablespoons olive oil, plus 1/4 cup
3 tablespoons butter
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
Salt and freshly ground black pepper
1/2 loaf ciabatta bread, cut into small cubes
3 tablespoons red wine vinegar
2 pints red and yellow, grape and pear tomatoes, sliced in 1/2
1 cup halved, sliced kalamata olives
1/2 pound perlini mozzarella
8 basil leaves, chopped

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.

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