TUSCAN TOMATO & BREAD SALAD
Provided by Ina Garten
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
RUSTIC BREAD SALAD
Categories Salad Tomato Vegetable Side Bake Picnic Vegetarian Quick & Easy Vinegar Mint Basil Summer Parade Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350°F.
- 2. Toss the bread cubes with 3 tablespoons of the olive oil, the salt, and pepper. Spread the bread cubes in a single layer on a baking sheet and bake until slightly toasted and golden, about 15 minutes, shaking the pan occasionally. Set aside.
- 3. Halve the cucumber lengthwise and cut into 1/2-inch pieces. Place in a large bowl along with the red pepper, celery, carrots, onion, tomatoes, basil, and mint. Season with salt and pepper. Add the bread cubes. Drizzle the salad with the remaining 4 tablespoons of olive oil and the vinegar. Toss the salad and garnish with the chopped eggs.
RUSTIC BREAD STUFFED WITH GREEN SALAD AND GRILLED VEGETABLES
Provided by Food Network
Time 20m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Slice the top off the bread loaf producing a lid that is approximately 8 inches in diameter. Pull out the soft bread from inside the loaf with your fingers. Tear half of it into pieces like croutons and bake a preheated 300 degrees F. oven until hardened.
- Mix the grilled vegetables with the salad along with the croutons. Coat with the olive oil and stuff into the bread cavity. Put both halves of the lemon inside the cavity, then put on the lid.
- When serving, squeeze the lemons into the salad.
EFFORTLESS RUSTIC BREAD
This is the easiest recipe for rustic bread I've ever seen. Luckily it is also the yummiest. Feel free to halve the recipe if you only want one loaf, but beware: it's so addictive you may wish you'd just baked both loaves.
Provided by amyw
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 6h15m
Yield 20
Number Of Ingredients 5
Steps:
- Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Cover bowl loosely with a damp towel and let sit for about 5 hours.
- Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife. Allow loaves to double in size, 30 to 60 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Place loaves on a baking sheet.
- Bake in the preheated oven, spraying the surface of the dough occasionally with water, until golden brown, about 20 minutes.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 33.7 g, Fat 0.5 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 526.6 mg, Sugar 0.1 g
RUSTIC BREAD SALAD
Invented by Italian cooks to use day-old bread, this summer salad is made of bread chunks, tomatoes, olives, onions, Parmesan cheese and Italian dressing.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Toss bread with tomatoes, onions, 1/4 cup cheese and basil in large bowl.
- Add dressing; mix lightly. Top with remaining cheese.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
RUSTIC ITALIAN BREAD SALAD
Wow the crowd with this Rustic Italian Bread Salad. Our Rustic Italian Bread Salad looks casual, but its flavor is black-tie worthy and takes 30 minutes.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Place cream cheese onto parchment-covered baking sheet. Spray with cooking spray; sprinkle with 1/2 tsp. garlic, zest and pepper. Bake 8 to 10 min. until lightly browned. Cool slightly.
- Meanwhile, cut each bread piece diagonally in half; place on baking sheet. Spray with cooking spray. Bake 3 to 5 min. on each side or until golden brown on both sides.
- Arrange bread, arugula, avocados, tomatoes and cream cheese on platter. Beat vinegar, oil, sugar and remaining garlic with whisk until well blended. Drizzle over salad.
Nutrition Facts : Calories 280, Fat 23 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 16 g, Fiber 5 g, Sugar 3 g, Protein 4 g
RUSTIC BREAD
This is a traditional Sicilian bread that you can make in the morning to get ahead
Provided by Ursula Ferrigno
Categories Side dish, Snack
Time 30m
Yield Makes 8
Number Of Ingredients 6
Steps:
- Heat oven to 220C/fan 200C/gas 7. Mix together the flour, yeast and 1/2 tsp salt. Add the oil, then pour in the water gradually, adding enough to make a soft dough. Knead the dough on a lightly floured surface for about 4-5 mins until the dough feels strong, bouncy and has a silky feel to it.
- Cut the dough into 8 pieces, then roll out into rough rounds about 16-17cm in diameter. (Don't pile them on top of each other or they will stick together.)
- Sprinkle a baking sheet or two with semolina if you have it, otherwise leave plain. Lay the breads on the sheets and let them sit for 5 mins, then scatter with rosemary, salt and pepper and drizzle with olive oil. Bake in batches for 8-10 mins until puffy and golden. Can be made 3-4 hrs ahead.
Nutrition Facts : Calories 137 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.94 milligram of sodium
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