TOMATO BREAD SALAD RECIPES

Name: Bread and Tomato Salad
Prep time: 15 min
Total time: 15 min
Yield: 8 servings.
Cuisine: Europe, Italian
Ingredients: 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

BREAD AND TOMATO SALAD RECIPE: HOW TO MAKE IT

Bread and Tomato Salad Recipe: How to Make It 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

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 9

Ingredients

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, FatContent 15g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 343mg sodium, CarbohydrateContent 22g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

TOMATO & BREAD SALAD| BREAD RECIPES | JAMIE OLIVER RECIPES

Tomato & Bread Salad| Bread Recipes | Jamie Oliver Recipes image

You'll love this juicy, delicious Italian summer side salad recipe with roasted peppers

Total Time 10 minutes

Yield 4

Number Of Ingredients 11

Ingredients

200 g stale or part-baked ciabatta bread
600 g ripe mixed tomatoes roughly chopped
sea salt
freshly ground black pepper
1 handful small capers soaked and drained
1 red onion peeled, halved and very finely sliced
280 g roasted peppers in olive oil drained and roughly chopped
8 anchovy fillets in olive oil drained, optional
good-quality red wine vinegar
good-quality extra virgin olive oil
1 bunch fresh basil leaves picked

Steps:

1. You’ll love this juicy summer side dish.
2. Tear the ciabatta into thumb-sized pieces, then pop them on a tray in a warm place to dry out a little.
3. Put the tomatoes into a bowl, season with salt and pepper and mix together. Add the capers, onion, peppers, bread and anchovies, if using. Mix again with your hands to really get the flavours going.
4. Stir in 2 tablespoons of red wine vinegar and about 6 tablespoons of extra virgin olive oil. Have a taste and add more salt, pepper, vinegar or oil if you think it's needed.
5. Tear the basil leaves over the salad, give it another good stir, and it’s ready to serve. Lovely on a hot summer’s day with barbecued meats or roast chicken.
6. Tip: If you can’t get hold of ciabatta, any country-style bread will do.

Nutrition Facts : Calories 490 calories, FatContent 31.6 g fat, SaturatedFatContent 5.3 g saturated fat, ProteinContent 14.3 g protein, CarbohydrateContent 36.1 g carbohydrate, SugarContent 12.4 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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