Mediterranean Salad With Olive Bread Croutons Recipes

MEDITERRANEAN SALAD WITH OLIVE-BREAD CROUTONS

Mediterranean Salad with Olive-Bread Croutons image

Frisee, red-leaf lettuce, and olive-flecked croutons offer an elegant twist on a classic Greek salad.

Provided by Martha Stewart

Number Of Ingredients 14

Ingredients

1/4 olive loaf, crust removed, bread cut into 1/2-inch pieces (about 2 cups)
1 tablespoon extra-virgin olive oil
2 tablespoons minced shallot
1/4 cup red-wine vinegar
2 teaspoons fresh lemon juice
6 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper, to taste
2 heads frisee, torn into pieces (4 cups)
1 head red-leaf lettuce or 4 heads Lolla Rossa, torn into pieces (4 cups)
12 red or yellow cherry tomatoes, halved or quartered
1/2 cup pitted, sliced Kalamata olives (about 2 1/2 ounces)
3 ounces feta cheese, crumbled
1/2 cup fresh dill leaves
1/2 English cucumber, thinly sliced

Steps:

Make the croutons: Preheat oven to 350 degrees. Toss bread with oil on a rimmed baking sheet. Bake until golden brown, 15 to 20 minutes. Let cool. (Croutons can be stored in an airtight container up to 1 week.)
Make the dressing: Puree shallot, vinegar, and lemon juice in a blender. With machine running, gradually add oil in a slow, steady stream until emulsified. Season with salt and pepper.
Make the salad: Toss together salad ingredients. Sprinkle with croutons, and drizzle with dressing. Serve immediately.

MEDITERRANEAN TUNA SALAD WITH CROUTONS

Mediterranean Tuna Salad with Croutons image

Crisp croutons add a toasty crunch to this twist on tuna salad. Make them in a skillet instead of the oven to keep the kitchen heat down.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 25m

Number Of Ingredients 11

Ingredients

1/2 baguette, cut into 3/4-inch cubes (about 3 cups)
4 tablespoons olive oil
Coarse salt and ground pepper
1 small garlic clove
3 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 head Boston lettuce (about 10 ounces), torn into pieces
2 plum tomatoes, cored, halved lengthwise, and sliced 1/2 inch thick
1 English cucumber, halved lengthwise, seeded, and thinly sliced
1/2 cup pitted Kalamata olives, halved
2 cans (6 ounces each) tuna packed in olive oil, drained

Steps:

In a large skillet, toss bread with 2 tablespoons oil; season with salt and pepper. Cook over medium heat, tossing frequently, until croutons are golden and crisp, 10 to 12 minutes. Set aside.
Finely chop garlic, and sprinkle with salt. Using a chef's knife, press the flat side of the blade back and forth across garlic to make a paste. Transfer to a large bowl; whisk in lemon juice, mustard, and remaining oil. Season dressing with salt and pepper.
To bowl, add lettuce, tomatoes, cucumber, olives, and croutons; toss to combine. Divide salad among four plates, and top with tuna.

Nutrition Facts : Calories 480 g, Cholesterol 24 g, Fat 30 g, Fiber 2 g, Protein 24 g

MEDITERRANEAN ROMAINE SALAD

Mediterranean Romaine Salad image

This salad is my standard-I always make sure I have the ingredients on hand so I can whip up this easy salad anytime. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2-1/2 cups cubed French bread
1 tablespoon olive oil
1 garlic clove, minced
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 cup roasted sweet red peppers, thinly sliced
1 medium cucumber, peeled and thinly sliced
1 celery rib, sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup thinly sliced red onion
1/2 cup balsamic vinaigrette
1 bunch romaine, torn
1/4 teaspoon coarsely ground pepper
Shaved Parmesan cheese, optional

Steps:

Place cubed bread on an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over bread and toss to coat. Bake at 400° for 6-8 minutes or until golden brown, stirring once. Set aside., In a large bowl, combine the artichokes, red peppers, cucumber, celery, olives and onion; add vinaigrette and toss to coat. Just before serving, place romaine in another bowl. Add artichoke mixture and croutons; toss to coat. Sprinkle with pepper; top with cheese if desired.

Nutrition Facts : Calories 196 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 637mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein.

MEDITERRANEAN SALAD WITH OLIVE - BREAD CROUTONS

Mediterranean Salad With Olive - Bread Croutons image

Another Martha Stewart recipe!! So good!! The croutons ar so easy to make and the salad is just simply delicious!!

Provided by Chef mariajane

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 loaf olive bread, crust removed, bread cup into 1/2 inch pieces (about 2 cups is what you need)
1 tablespoon extra virgin olive oil
2 tablespoons minced shallots
1/4 cup red wine vinegar
2 teaspoons lemon juice
6 tablespoons extra virgin olive oil
coarse salt & freshly ground black pepper
2 heads frisee, torn into pieces (4 cups)
1 head red-leaf lettuce, torn into pieces (4 cups)
12 cherry tomatoes or 12 yellow cherry tomatoes, halved
1/3 cup pitted kalamata olive
3 ounces feta cheese, crumbles
1/2 cup dill leaves
1/2 English cucumber, thinly sliced

Steps:

Make the croutons: Preheat the oven to 350°F Toss the bread with oil on a rimmed baking sheet. Bake until golden brown, 15-20 minutes. Let cool. (croutons can be stored in an airtight container for up to 1 week).
For the dressing: Purée shallot, vinegar and lemon juice in a blender. With machine still running, gradually add oil in a slow steady stream until emulsified. Season with salt and pepper.
Fro the salad: Toss together salad ingredients. Sprinkle with croutons and drizzle with dressing. Serve immediatley.

Nutrition Facts : Calories 211.4, Fat 20, SaturatedFat 4.5, Cholesterol 13.4, Sodium 248.9, Carbohydrate 5.9, Fiber 1.8, Sugar 2.2, Protein 3.6

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