Heirloom Tomato Salad With Grilled Garlic Bread Recipes

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.

Steps:

• In a small bowl toss the arugula with 1 tablespoon each of the olive oil and red wine vinegar. Season with salt. Divide the arugula between 2 serving plates.
• Toss the tomatoes with the remaining olive oil, vinegar, oregano, and salt. Arrange the tomatoes on the serving plates.
• Spread 1 ounce of goat cheese onto each slice of grilled bread. Serve 2 slices of grilled bread with goat cheese with each plate.
• Holy tomato!!
• August - Why We Love: Heirloom Tomatoes

Steps:

• Whisk together the olive oil, rice wine vinegar, rosemary, and oregano in a large bowl. Add small and large tomatoes, and toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes. Season with salt and black pepper. Toss again before serving.

Steps:

• Prepare barbecue (medium-high heat). Rub bread with cut garlic halves; brush bread with 3 tablespoons oil. Combine remaining 1/3 cup oil, currant tomatoes, and green onions in medium bowl; toss to coat. Season with salt and pepper.
• Overlap tomato slices in concentric circles on platter, alternating colors. Scatter onion and celery slices over tomatoes. Sprinkle with salt and pepper. Spoon tomato and green onion mixture over. Sprinkle with crumbled cheese.
• Grill bread until golden, about 2 minutes per side. Cut each slice diagonally in half; serve with salad.

Steps:

• Prepare a medium-hot fire (450°F) in a wood-fired grill, or plan to use a grill pan.
• Trim the heel ends from the loaf and cut the bread into 1-inch slices. Mash the garlic and sea salt into a paste. Blend with 3 tablespoons of the olive oil. Brush one side of the bread slices with the garlic mixture.
• Preheat a grill pan over medium-high heat, if using. Oil the grill grids or grill pan and toast the bread, dry side down, until lightly charred, about 3 minutes. Turn the bread over and repeat on the second side. Remove from the heat and let cool slightly. Tear the bread into bite-sized pieces and place in a large bowl.
• To make the dressing, combine the vinegar and pimentón in a small bowl and gradually whisk in the oil to create an emulsion. Add salt to taste and set aside.
• Combine the red pepper, green onions, beans, tomatoes, cucumbers, olives, and capers in a bowl. Lightly dress and add salt and pepper to taste. Let stand for 30 minutes, then add to the bread and toss. Add more dressing as needed to coat the bread. Add the basil leaves and toss again. Serve on a platter or on individual dishes, topped with Parmesan cheese.