Best Roasted Bread And Tomato Salad Recipes

Fire-Roasted Tomato and Bread Salad with Spicy Vinaigrette image

Provided by Bobby Flay

Yield Makes 6 servings

Number Of Ingredients 8

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 Bread and Tomato Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 6

1 pint grape tomatoes
3 tablespoons olive oil, plus more, for drizzling
3 cloves garlic, smashed
3 sprigs fresh oregano
Kosher salt
2 cups cubed Italian bread

Steps:

Preheat the oven to 400 degrees F.
Put the tomatoes, oil, garlic and oregano in a 10-inch pie plate and toss to combine. Season with salt. Roast for 10 minutes. Stir in the bread cubes and roast, stirring halfway through, until the tomatoes are juicy, about 10 minutes more. Drizzle with olive oil and serve warm.