Best Tomato Salad With Cheese Crisps Recipes

TOMATO CAESAR SALAD WITH BACON-PARMESAN CRISPS

Tomato Caesar Salad With Bacon-Parmesan Crisps image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 slices thick-cut bacon
1/2 cup plus 3 tablespoons freshly grated parmigiano-reggiano cheese
1 1/2 teaspoons all-purpose flour
4 anchovy fillets, rinsed and minced
1 small clove garlic, finely grated
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon Worcestershire sauce
5 medium or large heirloom tomatoes, sliced crosswise about 1/2 inch thick
Flaky sea salt and freshly ground pepper
Watercress or baby arugula, for topping

Steps:

Preheat the oven to 375 degrees F. Cook the bacon in a skillet over medium heat, turning, until very crisp. Drain on paper towels until cool, then finely chop.
Stir the bacon, 1/2 cup parmigiano-reggiano and the flour in a small bowl. Line a baking sheet with a silicone mat or parchment paper. Divide the bacon-cheese mixture into 4 mounds on the baking sheet and flatten each one into about a 3 1/2-inch round. Bake until golden brown and the cheese melts, about 7 minutes. Let cool on the baking sheet 5 minutes, then carefully transfer to a rack using a thin spatula and let cool completely.
Make the dressing: Whisk the anchovies, garlic, lemon juice, olive oil, Worcestershire sauce and the remaining 3 tablespoons cheese in a small bowl.
Arrange the tomatoes on a platter, sprinkling each layer with salt, pepper and some of the dressing. Scatter the watercress on top and drizzle with olive oil. Break the bacon-parmesan crisps into bite-size pieces and add to the salad.

Nutrition Facts : Calories 195 calorie, Fat 14 grams, SaturatedFat 4.5 grams, Cholesterol 10 milligrams, Sodium 668 milligrams, Carbohydrate 9 grams, Fiber 1.5 grams, Protein 10 grams, Sugar 4 grams

TOMATO SALAD WITH PANCETTA CRISPS

Tomato Salad with Pancetta Crisps image

"The longer this salad sits, the better it tastes -- just add the pancetta at the last minute," says Valerie.

Provided by Valerie Bertinelli

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

6 thin slices pancetta (about 2 ounces)
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 large tomatoes, quartered and chopped into 1-inch pieces
1 English cucumber, halved lengthwise and thickly sliced
1/2 red onion, cut into 1-inch pieces

Steps:

Preheat the oven to 350 degrees F. Place the pancetta slices on a rimmed baking sheet and bake until crispy, about 13 minutes. Remove from the oven and let cool, then crumble.
Whisk the vinegar, olive oil and some salt and pepper in a small bowl. Taste and adjust the seasoning as needed.
Combine the tomatoes, cucumber and onion in a large bowl and toss to combine. Pour the vinaigrette over; toss to coat. Season with salt and pepper.
Let the salad sit at room temperature for about 30 minutes, tossing occasionally. Just before serving, scatter with the crumbled pancetta.

TOMATO SALAD WITH PANCETTA CRISPS

Tomato Salad with Pancetta Crisps image

Provided by Food Network

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

6 thin slices pancetta
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 large tomatoes, quartered, chopped into 1-inch pieces
1 English cucumber, halved lengthwise, thickly sliced
1/2 red onion, cut into 1-inch pieces

Steps:

Preheat the oven to 350 degrees F.
Place the pancetta slices on a rimmed baking sheet and bake until crispy, about 13 minutes. Remove from the oven, let cool, then crumble.
Whisk together the vinegar, oil and some salt and pepper in a small bowl. Taste and adjust the seasoning as needed.
Combine the tomatoes, cucumbers and onions in a large bowl and toss to combine. Pour the vinaigrette over; toss to coat. Season with salt and pepper.
Let the salad sit at room temperature for about 30 minutes, tossing occasionally. Just before serving, scatter with the crumbled pancetta.