Best 4 Roasted Bread And Tomato Salad Recipes

**Roasted Bread and Tomato Salad: A Culinary Symphony of Flavors**

Indulge in a culinary journey with our tantalizing roasted bread and tomato salad recipe, a harmonious blend of flavors and textures that will captivate your taste buds. This delectable dish combines the rustic charm of toasted bread with the vibrant freshness of summer tomatoes, creating a symphony of flavors that is both comforting and refreshing. With variations ranging from a classic Italian panzanella to a hearty Tuscan bread salad, our article offers a diverse selection of recipes that cater to every palate. Discover the secrets of creating the perfect balance between tangy tomatoes, crispy bread, and aromatic herbs. Whether you prefer a simple drizzle of olive oil or a flavorful dressing, our recipes provide endless possibilities to customize your salad and make it uniquely yours. Embark on this culinary adventure and experience the magic of roasted bread and tomato salad, a dish that is sure to become a staple in your kitchen.

Here are our top 4 tried and tested recipes!

TUSCAN TOMATO & BREAD SALAD

Tuscan Tomato & Bread Salad image

Provided by Ina Garten

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 pound cherry or grape tomatoes, halved through the stem
1 pound fresh mozzarella, 3/4-inch diced
2 teaspoons minced garlic (2 cloves)
1 teaspoon good Dijon mustard
1/4 cup good red wine vinegar
Kosher salt and freshly ground black pepper
1/2 cup plus 1/3 cup good olive oil
1/2 pound sourdough bread, crusts removed and 3/4-inch diced
20 fresh basil leaves, julienned

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.

FIRE-ROASTED TOMATO AND BREAD SALAD WITH SPICY VINAIGRETTE

Fire-Roasted Tomato and Bread Salad with Spicy Vinaigrette image

Provided by Bobby Flay

Categories Salad Onion Tomato Roast Picnic Summer Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

8 tablespoons olive oil
4 large tomatoes (about 2 1/4 pounds), halved horizontally
8 3/4-inch-thick crusty country-style bread slices (each about 5x3 inches)
1/3 cup red wine vinegar
1 teaspoon minced canned chipotle chili*
1 garlic clove, minced
1/2 red onion, chopped
1/2 cup chopped fresh cilantro

Steps:

Preheat barbecue (medium-high heat). Brush 2 tablespoons oil over cut sides of tomatoes. Grill tomatoes, cut side down, just until grill marks show but tomatoes are still slightly firm, about 2 minutes. Turn tomatoes over; grill 2 minutes longer. Transfer to baking sheet. Cool slightly. Brush 2 tablespoons oil over both sides of bread slices. Grill until golden, about 2 minutes per side. Transfer to sheet with tomatoes. Cool slightly.
Whisk vinegar, chipotle chili and garlic in medium bowl. Gradually whisk in remaining 4 tablespoons oil. Season vinaigrette with salt and pepper.
Cut grilled tomatoes into 3/4-inch pieces. Cut bread into 1/2-inch pieces. Combine tomatoes, bread and onion in large bowl. Toss to blend. Let stand until bread absorbs most of tomato juices, about 30 minutes. Add vinaigrette and cilantro and toss to blend. Season salad to taste with salt and pepper.

ROASTED TOMATO SALAD

Roasted Tomato Salad image

Roasting tomatoes helps to concentrate their flavour, while the addition of balsamic vinegar enhances their sweetness. This salad is great for summer when there is an abundance of tomatoes, but it can be made at any time of year. Just select the best fresh tomatoes available. Serve warm with a green salad and crusty bread, to mop up the juices. It can also be served as an accompaniment to any meal. Variations: Serve with sliced mozzarella cheese or a barbecued steak. Purée this salad in a blender to make a sauce to toss into pasta. Cover and store in the fridge for 3-4 days or freeze for up to 1 month.

Provided by English_Rose

Categories Onions

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 red onion, very thinly sliced
6 plum tomatoes, halved
2 garlic cloves, crushed
2 tablespoons balsamic vinegar
2 teaspoons olive oil
fresh basil, roughly torn
salt & freshly ground black pepper

Steps:

Preheat the oven to 400°F Place the sliced onions in the base of an ovenproof dish and arrange the tomatoes, cut side up, on top of the onions.
Mix together the garlic, vinegar, oil and seasoning and pour over the tomatoes.
Roast for 25-30 minutes.
Stir well half-way through cooking, spooning over the juices.
When the tomatoes are soft and starting to collapse, remove from the oven and transfer to a serving dish.
Scatter over the basil and pour any juices over the top.

Nutrition Facts : Calories 100.8, Fat 4.9, SaturatedFat 0.7, Sodium 11.6, Carbohydrate 13.8, Fiber 3.1, Sugar 7.3, Protein 2.3

ROASTED TOMATO SALAD

Roasted Tomato Salad image

A starter or side dish, but I could eat these as a main course with some good bread. I have been making these for years now but mainly in the summer months. Its a Delia Smith recipe. I probably use more garlic. If you made these a few times you will find you don't have to refer to the recipe anymore, just get your roasting tin full of the tomatoes and add the seasonings. The dressing is easy to remember too. This is a top summer dish. Can be made in advance.

Provided by PetsRus

Categories Lunch/Snacks

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

12 large nice sweet tomatoes
12 leaves basil
2 cloves garlic, finely chopped
2 tablespoons olive oil
salt & freshly ground black pepper
2 tablespoons olive oil
2 tablespoons balsamic vinegar
more fresh basil leaf
black olives, both to personal taste

Steps:

Preheat the oven to 400 degrees F.
Skin the tomatoes, cut a cross at the bottom, pour boiling water over them, leave for up to a minute, drain and slip off their skins.
Cut them in half and place them, cut side up, in an oiled, approx 16x12 inches, roasting tin.
Season with salt and pepper, sprinkle evenly over them the garlic and the olive oil.
Tear the basil leaves in half and put them on the tomatoes, flipping them over so they get some oil.
Place the tomatoes in the oven and roast them for 45 minutes to an hour depending on your oven (the edges should be slightly blackened) Remove from the oven and cool.
To serve, transfer them to induvidual or a large serving plate (with their juices) whisk together the oil and the vinegar, drizzle over the tomatoes.
Have some nice crusty bread on the side.
Scatter over more basil and the black olives.

Tips:

Use ripe, in-season tomatoes for the best flavor.
Toast the bread until it is crispy and golden brown.
Drizzle the tomatoes and bread with olive oil and season with salt and pepper before roasting.
Roast the tomatoes and bread until the tomatoes are softened and the bread is slightly charred.
Assemble the salad by layering the tomatoes and bread on a platter, then top with fresh herbs and a drizzle of balsamic vinegar.

Conclusion:

This roasted bread and tomato salad is a simple but delicious dish that is perfect for a summer meal. The sweet tomatoes and crispy bread are complemented by the fresh herbs and tangy balsamic vinegar. This salad is also a great way to use up leftover bread.