Grilled Bread Salad With Tomatoes And Parmigiano Recipes

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TUSCAN TOMATO & BREAD SALAD



Tuscan Tomato & Bread Salad image

Provided by Ina Garten

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound cherry or grape tomatoes, halved through the stem
1 pound fresh mozzarella, 3/4-inch diced
2 teaspoons minced garlic (2 cloves)
1 teaspoon good Dijon mustard
1/4 cup good red wine vinegar
Kosher salt and freshly ground black pepper
1/2 cup plus 1/3 cup good olive oil
1/2 pound sourdough bread, crusts removed and 3/4-inch diced
20 fresh basil leaves, julienned

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.

CLASSIC PANZANELLA SALAD (TUSCAN-STYLE TOMATO AND BREAD SALAD) RECIPE



Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad) Recipe image

Dried bread and salted tomatoes make the best version of panzanella salad.

Provided by J. Kenji López-Alt

Categories     Quick and Easy     Salads     Sides

Time 1h15m

Yield 6

Number Of Ingredients 10

2 1/2 pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces
2 teaspoons (8g) Diamond Crystal kosher salt, plus more for seasoning (use half as much if using table salt)
3/4 pound (340g) ciabatta or rustic sourdough bread, cut into 1 1/2-inch cubes (about 6 cups bread cubes)
10 tablespoons (150ml) extra-virgin olive oil, divided
1 small shallot, minced (about 2 tablespoons)
2 medium cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon Dijon mustard
2 tablespoons white wine vinegar or red wine vinegar
Freshly ground black pepper
1/2 cup (1/2 ounce) packed basil leaves, roughly chopped

Steps:

  • Meanwhile, preheat oven to 350°F (180°C) and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons (30ml) olive oil. Transfer to a rimmed baking sheet. Bake about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.

Nutrition Facts : Calories 390 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 4 g, Protein 7 g, SaturatedFat 4 g, Sodium 817 mg, Sugar 8 g, Fat 25 g, ServingSize Serves 6, UnsaturatedFat 0 g

GRILLED BREAD AND TOMATO SALAD



Grilled Bread and Tomato Salad image

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

1/2 cup (1 stick) unsalted butter
2 garlic cloves, minced
8 ounces day-old Italian bread, cut into 3/4-inch-thick slices
6 dead-ripe meaty tomatoes, cored, seeded, and cut into quarters
1/4 cup minced red onion
1/3 cup fruity extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh tarragon
1/2 teaspoon kosher salt
7 or 8 grindings black pepper

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.

TOMATO AND GRILLED-BREAD SALAD



Tomato and Grilled-Bread Salad image

This Tuscan salad is a wonderful way to use up day-old bread: Use coarse-textured, good-quality bread. You can improvise by adding olives, anchovies, or canned tuna.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 7

1/2 pound country bread, cut into 3/4-inch-thick slices
1/4 cup plus 2 tablespoons olive oil
3 large beefsteak tomatoes, cut into 3/4-inch dice (about 4 cups)
1 cucumber, peeled and cut into 3/4-inch dice (about 2 cups)
1/4 cup loosely packed fresh basil, torn into bite-size pieces
1 tablespoon red-wine vinegar
Salt and pepper

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.

Nutrition Facts : Calories 383 g, Fat 23 g, Protein 7 g

GRILLED BREAD SALAD



Grilled Bread Salad image

Provided by Food Network

Categories     side-dish

Yield Makes 4 servings

Number Of Ingredients 8

1 small baguette (about 8 ounces) or other crusty bread
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice (good vinegar also works well)
2 tablespoons diced shallot, scallion, or red onion
1/4 teaspoon minced garlic, optional
1 1/2 pounds tomatoes, chopped
Salt and freshly ground black pepper
1/4 cup or more roughly chopped basil or parsley

Steps:

  • With MINIMAL Effort:
  • Before grilling rub the bread, with a cut clove of garlic and/or brush it with some olive oil and a sprinkle of salt.
  • Add to the salad 1/4 cup chopped olives, 1 tablespoon capers, and/or 2 minced anchovy fillets.
  • For a one-dish meal, grill or broil some shrimp or boneless chicken alongside the bread, then add the chunks to the salad. Or add some leftover or canned tuna (the Italian kind, packed in olive oil) to the mix.
  • Start a gas or charcoal grill or preheat the broiler; the rack should be 4 to 6 inches from the heat source. Cut the bread lengthwise into quarters. Grill or broil the bread, watching carefully and turning as each side browns and chars slightly; total time will be less than 10 minutes.
  • While the bread cools, mix together the next five ingredients in a large bowl. Mash the tomatoes with the back of a fork to release all of their juices. Season to taste with salt and pepper to taste. Cut the bread into 1/2- to 1-inch cubes (no larger) and toss it with the dressing.
  • Let the bread sit for 20 to 30 minutes, tossing occasionally and tasting a piece every now and then. The salad is at its peak when the bread is fairly soft but some edges remain crisp, but you can serve it before or after it reaches that state. When it's ready, stir in the herb and serve.
  • With MINIMAL Effort:
  • Bread salad is a way of making good use of stale bread. The bread is softened, usually with water, olive oil, lemon juice, or a combination, then tossed with tomatoes and a variety of seasonings. Like many old-fashioned preparations created as a way to salvage food before it goes bad (count pickles and jam among these), bread salad has an appeal of its own. This is especially true in the summer, when good tomatoes are plentiful and may lead to the rather unusual problem of waiting around for bread to become stale.
  • Or, of course, making it stale. I'd always solved this problem by drying bread in the oven until I realized that using the grill or broiler would not only dry the bread more quickly but, by charring the edges slightly, add another dimension of flavor to the salad. This procedure is really the same as making toast--exposing the bread to direct heat (rather than the indirect heat of the oven) to brown it as well as dry it. There's another benefit to grilling the bread in order to dry it out: The added flavor makes it possible to strip the salad to its bare minimum.
  • This is a substantial salad, but it's still a side dish unless you're in the mood for a very light meal. Because it's juicy, almost saucy, and pleasantly acidic, this salad makes a nice accompaniment to simple grilled meat or poultry, and has a special affinity for dark fish such as tuna and swordfish.
  • The only tricks here involve timing. You must watch the bread carefully as you grill or broil it; a slight char is good, but it's a short step from there to burned bread. And the time you allow the bread to soften after tossing it with the seasonings varies some; keep tasting until the texture pleases you. If your tomatoes are on the dry side, you might add a little extra liquid, in the form of more olive oil and lemon juice, or a light sprinkling of water.

GRILLED TOMATO AND CAESAR SALAD



Grilled Tomato and Caesar Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 15m

Yield 2 servings

Number Of Ingredients 14

2 Roma tomatoes, halved lengthwise
1 heart of romaine, halved lengthwise
Olive oil, for brushing
Kosher salt and freshly ground black pepper
1 lemon, quartered
4 anchovy fillets
2 to 3 tablespoons Dijon mustard
1 tablespoon balsamic or red wine vinegar
1 teaspoon Worcestershire sauce
2 cloves garlic
1/2 lemon, juiced
1/2 cup olive oil
1/4 cup freshly grated Parmesan, plus additional shavings, for serving
Kosher salt and freshly ground black pepper

Steps:

  • For the salad: Heat a grill or grill pan over medium heat.
  • Brush the tomatoes and romaine halves with olive oil and season with salt and pepper. Grill both, alongside the lemon quarters, until nicely marked on one side, 3 to 4 minutes. Flip and grill the other side until hot and grill-marked, about another 3 minutes.
  • For the Caesar dressing: Meanwhile, add the anchovies to a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire sauce, garlic and lemon juice. Pulse on low speed for several seconds. Stop and scrape down the sides. With the blender running, drizzle the olive oil into the mixture in a small stream. Stop and scrape down the sides. Add the Parmesan, a pinch of salt and a generous grind of black pepper. Pulse until the ingredients are thoroughly combined. Transfer to a serving bowl.
  • Place the tomatoes and lettuce on a platter. Squeeze over the juice from the grilled lemons and sprinkle over the shaved Parmesan. Serve with the Caesar dressing on the side.

GRILLED BREAD SALAD WITH TOMATOES AND PARMIGIANO



Grilled Bread Salad with Tomatoes and Parmigiano image

This salad is a traditional way to use up day-old bread; the dressing softens the bread and makes it a little more palatable. You can use fresh bread, but stale bread will hold up better under the dressing (super-fresh bread has a tendency to fall apart).

Yield SERVES 6

Number Of Ingredients 10

4 (1-inch-thick) slices rustic bread (about half of a 1-pound loaf)
1/4 cup extra-virgin olive oil, more as needed
1 clove garlic, cut in half
Kosher salt and freshly ground black pepper
2 tablespoons balsamic vinegar, more as needed
1 small shallot, minced
5 medium tomatoes, cut into chunks (about 1 3/4 pounds)
8 large basil leaves, torn into pieces
1 1/2-inch chunk Parmigiano-Reggiano (about 1 ounce)
1 cup lightly packed baby arugula

Steps:

  • Prepare a medium-hot gas or charcoal grill. Brush the bread with 2 tablespoons of the olive oil and grill until golden on both sides, about 4 minutes total. Rub the cut side of the garlic lightly across both sides of the bread and sprinkle lightly with salt. Let cool slightly, then tear into bite-size chunks.
  • Combine the vinegar, shallot, remaining 2 tablespoons olive oil, a few good pinches of salt, and a few grinds of black pepper in a medium bowl. Add the tomatoes and basil leaves and toss gently to coat. Add the bread, toss gently again (use your hands for best results), and set aside for at least 10 minutes.
  • Meanwhile, use a vegetable peeler to make shards out of the Parmigiano.
  • When you're ready to serve, toss in the arugula and about two-thirds of the Parmigiano. Taste the salad and add more salt, vinegar, or olive oil as needed.
  • Garnish with the remaining Parmigiano and lots of black pepper.

BREAD AND TOMATO SALAD



Bread and Tomato Salad image

While "bread salad" may sound unusual, you'll find that this blend from Joan Gwynn of Watsonville, California is unusually good. A simple dressing jazzes up a medley of bread cubes, tomatoes, basil and red onion.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 9

8 cups cubed Italian or French bread
3 cups chopped tomatoes
1 cup minced fresh basil
1/2 cup thinly sliced red onion
1/2 cup olive oil
2 tablespoons cider or red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, minced

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.

Nutrition Facts : Calories 234 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

JUICY TOMATOES WITH PARMESAN-OLIVE BREAD CRUMBS



Juicy Tomatoes With Parmesan-Olive Bread Crumbs image

This mouthwatering salad of ripe, juicy tomatoes is dressed with a quick, vinegary dressing and finished with cheesy, garlicky bread crumbs, which bring pizza flavors to this summery dish. The tomatoes are salted for seasoning, but also to make their sweet juices pool out, creating a saucy base. Made with a combination of Parmesan, olives, garlic, spices and citrus zest, the bread crumbs can be prepared one week in advance. (Store in an airtight container and "refresh" them by warming them in the oven or on a stove-top until crisp and fragrant. Make extra to go on caramelized zucchini pasta or even lemony shrimp and white bean stew) Serve the tomatoes as a grand appetizer, or as a light supper with grilled chicken or steak.

Provided by Christian Reynoso

Categories     easy, quick, weeknight, salads and dressings, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 pounds ripe tomatoes (such as a mix of cherry, campari and heirloom varieties)
Salt and black pepper
5 ounces day-old country-style bread without crust
1 1/2 ounces thinly shaved or coarsely grated Parmigiano-Reggiano
3 ounces pitted green olives (such as Castelvetrano, picholine or Cerignola), roughly chopped
2 teaspoons finely grated orange or lemon zest (or a combination)
1 teaspoon fennel seeds or red-pepper flakes (or a combination)
2 garlic cloves
6 tablespoons olive oil
4 tablespoons red or white wine vinegar

Steps:

  • Heat the oven to 325 degrees. Slice larger tomatoes into ½-inch rounds or wedges, and cut smaller tomatoes in half and spread out on a serving platter or individual plates. Season them generously with salt and also black pepper, if you'd like.
  • Tear the bread into small, 1-inch pieces, then pulse in a food processor until you have coarse crumbs.
  • In a large bowl, combine the bread crumbs, cheese, olives, zest, fennel seeds and red-pepper flakes, if using. Finely grate the garlic into the bowl then add 2 tablespoons olive oil and toss everything together very well.
  • Transfer the bread-crumb mixture to a sheet pan and place on a middle rack in the oven. Toast, stirring two or three times, until the crumbs are golden brown, the olives have shriveled slightly and your kitchen starts to smell a little like a pizzeria, 17 to 23 minutes. Let cool completely.
  • To serve, drizzle the tomatoes with the vinegar followed by the remaining 4 tablespoons olive oil. Just before you're ready to serve, sprinkle the bread-crumb mixture over the top.

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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