FATTOUSH - TOASTED BREAD SALAD
Fattoush is a classic Lebanese dish. It is often eaten by itself as a starter or light lunch. Saumac is an essential ingredient. It is a spice that is made from the dried, powdered berries of the sumac tree. It was my first time trying Saumac and I really enjoyed it, next time I would add one more teaspoon of the Saumac. This was used as a side salad for Recipe #218539 . This recipe comes from a book called "The Lebanese Cookbook" by Hussien Dekmak
Provided by Chef floWer
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all the vegetables in a large bowl and mix well.
- Add the garlic, parsley, sumac, bread, olive oil and salt to taste.
- Toss everything together and serve immediately.
Nutrition Facts : Calories 113.6, Fat 7.3, SaturatedFat 1, Sodium 25.8, Carbohydrate 11.6, Fiber 4, Sugar 5.9, Protein 2.6
TOASTED BREAD SALAD
Pair this delicious salad with Ginger Chicken Under a Brick for a mouthwatering meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, whisk together sugar, lime juice, vinegar, and 3 tablespoons safflower oil; set vinaigrette aside.
- In a large bowl, toss bread cubes with olive oil until well coated. Spread bread cubes in an even layer on a baking sheet. Transfer to oven until golden and toasted, about 10 minutes.
- Transfer toasted bread cubes to a large bowl and add cucumber, tomatoes, ginger (if using), cilantro, mint, basil, jalapeno, and arugula. Drizzle vinaigrette over top, and season with salt and pepper; toss to combine.
TOMATO AND BREAD SALAD
Provided by Sandra Lee
Time 8m
Yield 4 serving
Number Of Ingredients 8
Steps:
- Dice the tomatoes into 1-inch pieces. Set aside.
- To make the dressing, whisk together the olive oil, vinegar, garlic, and salt and pepper in a large bowl. Add the tomatoes and basil and toss. Add the bread, toss, and spoon onto a serving platter, topping with mozzarella.
GRILLED BREAD AND TOMATO SALAD
Provided by Fred Thompson
Categories Tomato Vegetable Side Fourth of July Picnic Super Bowl Vegetarian Graduation Father's Day Backyard BBQ Dinner Lunch Summer Tailgating Grill Grill/Barbecue Party Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 11
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.
LEBANESE-STYLE BREAD SALAD WITH TOMATOES AND HERBS
Ripe tomatoes, cool cucumbers and toasted pita bread, or Middle-Eastern bread salad. To be completely authentic, this Lebanese dish that is served in various forms across the region should also contain a sprinkling of reddish powdered sumac, which has a sour, lemony flavor and is available from good spice merchants. Fresh purslane, a slightly sour green succulent plant, is also traditional to the dish. You can sometimes get it at farmers markets, or find it growing wild. (It volunteers itself in most vegetable gardens.) But neither is required.
Provided by David Tanis
Categories easy, quick, salads and dressings, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Toast pita until crisp and dry. When cool, break into bite-size pieces and set aside.
- Put tomato, cucumber, pepper, onion and scallions in a bowl. Season with salt and pepper. In a separate bowl, whisk together lemon juice, vinegar, olive oil, garlic and cumin. Pour dressing over vegetables and mix to coat. Let marinate for 10 minutes at room temperature or refrigerate for up to an hour, if desired.
- Just before serving, add parsley, mint, cilantro and toasted pita. Toss gently. Sprinkle with sumac, if using.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 16 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 700 milligrams, Sugar 7 grams
TOMATO, CELERY, AND TOASTED BREAD SALAD
Soaking the onion takes away its bite and pulls its sweetness to the forefront. Recipe adapted from A Bird in the Oven by Mindy Fox (Kyle Books; 2010).
Provided by Martha Stewart
Categories Bread Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees. In a small bowl, cover onion with cold water. Swish water around, rubbing onion slices with your hand. Drain and repeat 2 or 3 times, letting slices soak and changing water every 10 minutes. Drain onion; pat dry. Arrange bread in a single layer on a rimmed baking sheet. Bake until edges are crisp and golden, 6 minutes. Let cool completely on sheet on a wire rack; transfer to a large bowl. Add tomatoes and 1/2 teaspoon salt; let sit 10 minutes.
- Meanwhile, finely chop garlic with a generous pinch of salt. Drag the blade of a large knife at an angle across mixture until a paste forms. Transfer to a small bowl and whisk in oil and vinegar. To tomato mixture, add onion, cucumber, celery, radishes, basil, parsley, capers, and dressing; toss to combine. To serve, season with salt and pepper and toss.
WARM BREAD SALAD
This is, quite possibly, the bread salad to end all bread salads. Judy Rodgers, the legendary chef and bread lover, developed it to serve alongside roast chicken, but it's perfect paired with any roast meat. Bread chunks are mixed with a sharp vinaigrette, softened currants, toasted pine nuts and lightly cooked scallions and garlic. Everything is piled into a roasting pan then slid into the oven just before the chicken comes out and stays in while the chicken rests (if you're not making it with chicken, heat the oven to 450, turn it off and pop the salad in for 15 minutes). At the last minute, toss the bread mixture with arugula and vinaigrette. Top with your meat of choice (or not) and dig in.
Provided by Florence Fabricant
Categories salads and dressings, appetizer, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place currants in a small dish, add red wine vinegar and 1 tablespoon warm water, and set aside. Heat broiler. Place pine nuts in small baking dish, and toast under broiler until very lightly colored. Set aside.
- Cut bread into three or four large chunks. Closely trim off most of the crust and reserve, if desired, to toast and use for bread crumbs or to float in soup. Brush bread all over with 2 tablespoons olive oil. Briefly broil bread chunks, turning until crisp and golden on surface. Remove from oven, trim off any charred tips, and tear chunks into irregular pieces, from 2-inch wads to large crumbs. You should have 4 cups. Place in wide metal, glass or ceramic salad bowl.
- Whisk 1/4 cup olive oil with 1 1/2 tablespoons Champagne vinegar. Season with salt and pepper. Drizzle 1 1/2 tablespoons of this dressing over bread and toss.
- Place one tablespoon olive oil in a small skillet. Add garlic and scallions, and cook, stirring constantly, over low heat until softened but not colored. Add to bread and fold in. Drain currants and fold in. Add pine nuts and fold in. Drizzle salad with stock or water, and fold in. Taste a couple of pieces of bread. Add a little more vinegar, salt and pepper if necessary. Toss well, and transfer to a 4-cup baking dish. Tent lightly with foil. Do not wash salad bowl. Set salad aside until about 30 minutes before serving time.
- Heat oven to 450 degrees. Place bread salad in oven, turn off heat, and leave for 15 minutes. Return salad to bowl. Add greens, remaining vinaigrette, and enough of remaining olive oil so bread is not dry. Toss again. Serve with grilled or roasted meat.
Nutrition Facts : @context http, Calories 473, UnsaturatedFat 26 grams, Carbohydrate 38 grams, Fat 32 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 434 milligrams, Sugar 7 grams, TransFat 0 grams
EGG SALAD - EITHER AS A SALAD OR ON TOASTED BREAD
This is so good--even if you have NEVER liked egg salad--ever. It's healthful with the shredded lettuce--quick and tasty and inexpensive for kids. It would probably be a great appetizer or finger sandwich--served on toast rounds with thinly sliced cucumber too.
Provided by carrie sheridan
Categories Lunch/Snacks
Time 30m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- To cook eggs:.
- Put in a steamer and follow steamer instructions OR.
- Place desired number of eggs [4-8] in pot.
- Cover with water by 1 inch.
- Bring to boil.
- Remove from heat and cover immediately.
- Let stand 12-13 minutes.
- Spoon out one egg at a time into cold water, then refrigerate.
- To assemble the egg salad:.
- Toast bread, if desired.
- Chop peeled egg with knife and then mash with fork OR process in mini-chopper. I like my cooked egg white to be very finely chopped, mashed really.
- Add mayo to taste.
- Add splashes of red wine vinegar to taste.
- Add celery flakes as desired.
- Add minced sweet onion to taste.
- Add more shredded and chopped lettuce to taste.
- Mix to bind.
- Add freshly ground pepper if desired.
- Add salt if you think it needs it.
- This is better chilled and can be served just by itself as a salad OR on lightly toasted bread for a sandwich.
- If you peel and leave an onion in the refrigerator for days, it makes it taste much sweeter.
- You could add pickle juice, minced pickle, mustard or dry mustard, sweet relish, capers as desired as well as paprika for color.
Nutrition Facts : Calories 237.1, Fat 16.5, SaturatedFat 4.3, Cholesterol 380.2, Sodium 276, Carbohydrate 8.6, Fiber 0.8, Sugar 4, Protein 13.2
CLASSIC TOSSED SALAD
This is a delicious salad that goes great with any meal, especially Italian!
Provided by Toni Bankson
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
- In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 8.8 g, Cholesterol 19.4 mg, Fat 16.4 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.7 g, Sodium 639 mg, Sugar 3.7 g
TOASTED CHICKEN SALAD SANDWICHES
I love chicken salad sandwiches. For this recipe, I use a rotisserie chicken from the supermarket. The chicken is tossed with avocado oil mayonnaise, capers and dill relish, then layered on crusty bread with sliced radishes and butter lettuce. You can vary the flavor by adding herbs or some finely diced roasted red peppers. -David Ross, Spokane Valley, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a food processor; pulse until finely chopped. Transfer to a large bowl; stir in celery, green onions, mayonnaise, capers and juice, relish, salt and pepper., Brush 1 side of each bread slice with butter. In a large skillet, toast bread, buttered side down, in batches, over medium heat until golden brown. To assemble sandwiches, place 10 slices bread toasted side down. Layer with lettuce, radishes and chicken salad; top with remaining toast slices.
Nutrition Facts : Calories 249 calories, Fat 12g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 507mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.
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BREAD SALAD (PANZANELLA) - CRAVING TASTY
From cravingtasty.com
5/5 (2)Total Time 35 minsCategory Dinner, LunchCalories 370 per serving
- To prepare the vegetables for the salad, core the tomatoes, cut in 6-8 wedges, then cut each wedge in half. Place the tomatoes into a large bowl, sprinkle with a pinch of sugar and toss. Add the sliced cucumbers, red onion and chopped basil and oregano and toss well.
- To prepare the dressing, place the dressing ingredients into a small bowl and whisk together vigorously until well blended.
- Pour the dressing over the vegetables and gently toss. Cover and set aside. You can prepare the salad several hours in advance and let it stand at room temperature to allow the flavors to blend.
- To prepare the bread, lightly brush sourdough bread slices with olive oil or butter on both sides. Place on a foil-lined baking sheet 4-6 inches below the heating element and broil on high until lightly browned, about 2-3 minutes per side. Keep the oven door slightly ajar as you want the heating element to be on the entire time. Remove from the oven, let cool then break into bite size pieces and set aside.
TOASTED BREAD AND PARMESAN KALE SALAD RECIPE - PINCH OF YUM
From pinchofyum.com
Reviews 16Calories 270 per servingCategory Lunch
- Dressing: Place all the dressing ingredients in a jar and shake to mix. Taste and adjust as desired.
- Breadcrumbs: Preheat the oven to 300 degrees. Place the bread on a baking sheet and bake for 15-20 minutes, flipping the pieces over halfway through baking. When the bread is very dry and crusty, remove from oven and allow to cool. Break the bread into pieces and place in a food processor. Pulse until crumbs form. Toss the breadcrumbs with the melted butter and a good pinch of salt and pepper. Spread on the baking sheet and bake for another 5-10 minutes until golden brown and crispy.
BREAD SALAD RECIPES
From allrecipes.com
- Charred Vegetable Panzanella with Olive Oil Bread. Juicy tomatoes, grilled zucchini, and grilled bread combine for a fresh, flavorful salad with a wonderfully vinegary taste.
- Mid-Summer Italian Bread Salad. "This salad was divine and my fiancé absolutely loved it!" says home cook ENGILFOY. "I found when that if you toast fresh bread pieces in warm olive oil mixed with minced garlic it adds a great flavor."
- Strawberry Caprese Panzanella. Sweeten things up with this vibrant panzanella. Use day-old bread, yellow grape tomatoes, strawberries, and fresh mozzarella to create a uniquely delicious salad that caters to everyone's tastes.
- Chef John's Panzanella. Chef John's creation is crisp, garlicky, and totally satisfying. Cook bread cubes in a skillet until golden before tossing with red wine vinegar, cherry tomatoes, and Parmigiano-Reggiano cheese.
- Tomato-Bread Salad with Basil and Capers. This highly rated recipe has an incredible combination of briny and slightly sweet flavor. Diced red onion adds a pleasant sharpness that makes each bite a pleasure.
- Tuscan Panzanella. Rustic bread salad at its best. Italian bread soaks up the acidity from red wine vinegar, while chopped celery and fennel add a great crunch to every forkful.
- Quick Lemony Panzanella. "A vegetable-forward alternative to garlic bread with a pasta dinner," says recipe creator MsFrilly. "This salad makes use of that delicious loaf of bread that's gone a little stale.
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