Best Tomato Bread Salad With Basil And Capers Recipes

Greek Tomato and Bread Salad With Feta, Basil, and Capers image

Provided by Olha7397

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

4 cups very stale country bread or 4 cups other crusty bread, cut into 1/2 inch chunks
6 ripe tomatoes, cut into large chunks (about 2 pounds total)
18 olives, preferably Kalamata olives, pitted and halved
2 tablespoons capers, drained
1/4 teaspoon salt
2 teaspoons red wine vinegar
1/2 cup crumbled feta cheese
fresh ground black pepper
2 tablespoons fruity olive oil
8 -12 fresh basil leaves, shredded

Steps:

Place the bread on a platter or in a large bowl. Sprinkle with water and set aside until partially softened, 3 to 5 minutes.
Arrange the tomatoes, olives, and capers over the bread and sprinkle with the salt and vinegar. Add the cheese and pepper to taste, and drizzle with the oil. Top with the basil and set aside to marinate for 15 to 30 minutes.
Toss, and serve right away.
The Olive and the Caper Adventures In Greek Cooking.

Nutrition Facts : Calories 545.2, Fat 11.7, SaturatedFat 3.3, Cholesterol 11.1, Sodium 457.4, Carbohydrate 96.5, Fiber 23.2, Sugar 4.7, Protein 18.4

Panzanella image

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 16

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.