Tomato Baby Lettuce And Olive Bread Salad Recipes

TOMATO, LETTUCE AND OLIVE SALAD TOSSED WITH PARSLEY VINAIGRETTE

Steps:

• Put olive oil, vinegar, grated cheese, parsley and mustard in a glass jar and shake well to combine. Season with salt and pepper to taste and set aside.
• Combine lettuce, tomatoes and olives in large salad bowl; toss.
• Add dressing to salad and toss again.

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.

TOMATO AND BIBB LETTUCE SALAD

Steps:

• Combine the mayonnaise and vinegar in a medium bowl with 1/2 teaspoon salt and a few grinds of pepper. Whisk in the olive oil and parsley.
• Arrange the lettuce leaves on a large platter and top with the tomatoes, onions and olives. Drizzle with some of the vinaigrette and serve.

TOMATO, BABY-LETTUCE, AND OLIVE-BREAD SALAD

Steps:

• Brush toasted bread with 2 tablespoons oil; season with salt and pepper. Break into 1-inch pieces. Transfer to a large bowl and add tomatoes, zucchini, lettuce, and olives; season with salt and pepper.
• Combine herbs, garlic, vinegar, water, and remaining 4 tablespoons oil in a food processor and pulse until smooth; season with salt and pepper. Drizzle salad with 1/4 cup dressing and toss. Serve with remaining dressing on the side.