Best 4 Fresh Tomato And Cucumber Salad With Buttery Garlic Croutons Recipes

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Indulge in a refreshing and flavorful journey with this tantalizing fresh tomato and cucumber salad, perfectly complemented by buttery garlic croutons. This vibrant salad showcases the peak of summer's bounty, featuring juicy tomatoes, crisp cucumbers, and a medley of aromatic herbs. The buttery garlic croutons add a delightful textural contrast and a burst of savory flavor, elevating this simple salad into an unforgettable culinary experience. Dive into the detailed recipe to discover how to craft this refreshing dish and impress your taste buds with every bite.

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TOMATO AND GARLIC CROUTON SALAD



Tomato and Garlic Crouton Salad image

Provided by Brian Boitano

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 11

3 tablespoons olive oil, plus 1/4 cup
3 tablespoons butter
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
Salt and freshly ground black pepper
1/2 loaf ciabatta bread, cut into small cubes
3 tablespoons red wine vinegar
2 pints red and yellow, grape and pear tomatoes, sliced in 1/2
1 cup halved, sliced kalamata olives
1/2 pound perlini mozzarella
8 basil leaves, chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • In a small skillet over medium-low heat, add 3 tablespoons olive oil, the butter, garlic, red pepper flakes, and salt and pepper, to taste. Cook to infuse the butter and oil with the garlic, about 4 minutes.
  • Add the cubed bread to a large bowl, pour the butter and garlic mixture over the bread and toss to coat. Transfer to a sheet tray and bake until crisp, about 10 minutes. Remove from the oven and let cool.
  • In a small bowl whisk together the remaining olive oil and red wine vinegar and set aside.
  • In a large serving bowl, combine the tomatoes, olives, mozzarella, croutons, basil, and the oil and vinegar mixture. Gently toss to coat all the tomatoes and croutons. Let the salad sit for 10 minutes before serving.

FRESH TOMATO & CUCUMBER SALAD



Fresh Tomato & Cucumber Salad image

This bright, fresh recipe is so easy to prepare. It helps us to find a use for the many vegetables we accumulate from our garden and from friends who kindly share vegetables, too. -Jodie Gharbi, Shreveport, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 14

1/4 cup lemon juice
1/4 cup olive oil
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon white wine vinegar
1 garlic clove, minced
1 teaspoon minced fresh mint or 1/4 teaspoon dried mint
1/8 teaspoon kosher salt
1/8 teaspoon coarsely ground pepper
4 plum tomatoes, seeded and chopped
2 medium cucumbers, chopped
1/2 cup Greek olives, sliced
2 cups torn mixed salad greens
3/4 cup crumbled feta cheese
1/4 cup pine nuts, toasted

Steps:

  • In a small bowl, whisk the first eight ingredients; set aside., In a large bowl, combine the tomatoes, cucumbers and olives. Drizzle with half of the dressing; toss to coat. Arrange salad greens on a large serving plate; spoon tomato mixture over top. Sprinkle with cheese and pine nuts and drizzle with remaining dressing.

Nutrition Facts : Calories 209 calories, Fat 17g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 366mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

MARINATED CUCUMBER, ONION, AND TOMATO SALAD



Marinated Cucumber, Onion, and Tomato Salad image

This is an easy salad that is perfect for a warm summer day.

Provided by BogeyBill

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 2h15m

Yield 6

Number Of Ingredients 9

1 cup water
½ cup distilled white vinegar
¼ cup vegetable oil
¼ cup sugar
2 teaspoons salt
1 tablespoon fresh, coarsely ground black pepper
3 cucumbers, peeled and sliced 1/4-inch thick
3 tomatoes, cut into wedges
1 onion, sliced and separated into rings

Steps:

  • Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
  • Cover bowl with plastic wrap; refrigerate at least 2 hours.

Nutrition Facts : Calories 156.2 calories, Carbohydrate 18 g, Fat 9.5 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 784 mg, Sugar 11.9 g

CUCUMBER-TOMATO SALAD WITH SEARED HALLOUMI AND OLIVE OIL CROUTONS



Cucumber-Tomato Salad With Seared Halloumi and Olive Oil Croutons image

This recipe, inspired by the Greek horiatiki salad, illustrates the power of good, fresh olive oil to make a dish taste bright and rich - and never oily. It's used here to toast the croutons, to infuse garlic into the dressing and to distribute the sweetness of ripe tomatoes throughout the salad. Finally, use it to pan-fry slices of halloumi and make this a vegetarian main course.

Provided by Julia Moskin

Categories     dinner, lunch, quick, salads and dressings, vegetables, appetizer, main course, side dish

Time 40m

Yield 6 to 8 servings as an appetizer, 4 to 6 servings as an entree

Number Of Ingredients 12

1 pound slightly stale sourdough or country bread, thickly sliced
1/3 cup extra-virgin olive oil
Kosher salt
4 to 5 cups cucumber chunks, preferably thin-skinned, such as Kirby or Persian
Kosher salt and freshly ground black pepper
2 to 3 pounds cherry tomatoes, halved, or ripe tomatoes, cored and cut into chunks
8 to 12 ounces halloumi (see Tip)
2 garlic cloves
1/2 cup extra-virgin olive oil, plus more as needed
2 tablespoons thinly sliced red onion or scallions, plus more to taste
2 to 3 tablespoons coarsely chopped fresh mint or basil
2 tablespoons red wine vinegar, plus more as needed

Steps:

  • Make the croutons: Heat oven to 400 degrees. Cut each slice of bread into 1-inch-wide strips. Tear each strip into 1-inch pieces, removing the crust as you go if it is very thick. Transfer to a large baking sheet (or use 2 sheets, if necessary to prevent crowding). Drizzle with olive oil and toss until evenly coated.
  • Bake until golden brown and crunchy on the outside, 18 to 22 minutes, rotating the baking sheet and turning the croutons halfway through so they brown evenly, and checking them every few minutes. Taste and adjust the seasoning with a light sprinkling of salt, if needed. Let cool on the baking sheet.
  • Make the salad: In a colander in the sink, toss the cucumbers with about 1/2 teaspoon salt. Place a bag of ice cubes or an ice pack on top to chill and firm the cucumbers. Let drain while you prepare the other ingredients.
  • In a large bowl, combine the tomatoes with about 1/2 teaspoon salt. Toss and set aside while you prepare the other ingredients.
  • Slice the halloumi about 1/4-inch thick, then cut into bite-size strips. Smash and peel the garlic cloves and combine with 1/2 cup extra-virgin olive oil in a small bowl to steep.
  • Pour off excess liquid from the bowl holding the tomatoes. Add drained cucumbers, red onion or scallions, fresh herbs and 2 tablespoons vinegar to tomatoes and toss well. Remove and discard the garlic cloves from the extra-virgin olive oil, add the oil to tomatoes and mix well. (If desired, the salad can be made up until this point and refrigerated for 30 minutes to 1 hour. Drain off excess liquid in the bottom of the bowl before proceeding.)
  • When ready to serve, add about half the croutons to the salad and toss so they can absorb the liquid. Taste and adjust the seasonings with salt, pepper, extra-virgin olive oil and vinegar.
  • Cook the halloumi: Line a plate with paper towels and lightly coat a nonstick skillet with extra-virgin olive oil. Heat oil over medium-high until rippling. Working in batches, cook the halloumi strips on both sides until golden-brown and crusty, about 1 minute per side. Remove to the plate to drain.
  • Taste and add more croutons to salad as desired. (If there are too many, the salad will be starchy; too few, and it will be wet.) At the last minute, toss in the halloumi, add another good glug of extra-virgin olive oil, mix gently and serve immediately. (If desired, transfer to a clean bowl or platter for serving.)

Tips:

  • For the best flavor, use ripe, juicy tomatoes and cucumbers.
  • If you don't have fresh herbs, you can use 1 teaspoon of dried oregano or basil instead.
  • To make the croutons, use a good quality bread that is slightly stale. This will help them to stay crispy.
  • Be sure to toast the croutons until they are golden brown and crispy.
  • For a more flavorful salad, you can add a drizzle of balsamic vinegar or olive oil.

Conclusion:

This fresh tomato and cucumber salad with buttery garlic croutons is a light and refreshing salad that is perfect for summer. It is easy to make and can be tailored to your own taste. With its combination of fresh vegetables, herbs, and crispy croutons, this salad is sure to be a hit at your next gathering.

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