Tuscan Tomato and Parmesan Bread Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 402.2
- Total Fat: 28.1 g
- Cholesterol: 47.6 mg
- Sodium: 1,646.6 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 2.5 g
- Protein: 12.8 g
View full nutritional breakdown of Tuscan Tomato and Parmesan Bread Salad calories by ingredient
Introduction
Doesn't everyone know someone with a garden who wants to unload their overload on tomatoes? Well, here is a recipe that can help with that problem. And I say this is a good problem to have.This is an absolutely delicious recipe for summer time meals. Serve it with grilled Halibut or BBQ lamb chops. It's the best! Doesn't everyone know someone with a garden who wants to unload their overload on tomatoes? Well, here is a recipe that can help with that problem. And I say this is a good problem to have.
This is an absolutely delicious recipe for summer time meals. Serve it with grilled Halibut or BBQ lamb chops. It's the best!
Number of Servings: 8
Ingredients
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Parmesan Bread Croutons:
4 cups-Good quality sourdough bread or Italian bread with large fissures, cut into 1 ½ “ chunks
1 cube butter-melted
1/3-cup olive oil
1 TBL L&P Worcestershire sauce
1 cup shredded Parmesan
2 Tsp season salt
1 tsp ground pepper
3 cloves garlic-chopped fine
Dressing:
1/3-cup -red wine vinegar
2/3-cup olive oil
1 TBL-Dijon mustard
2 cloves garlic-crushed
salt & pepper
Veggies:
4 cups Heirloom tomatoes-cut into 1 ½ “ chunks
1-cup sliced-celery
1 cup red onion-sliced thin
1/2 cup-flat leaf parsley chopped
2 cups shaved Parmesan
Directions
Bread croutons:
Cut bread. Melt butter on stove, not in microwave, until it's just soft, not too watery. To melted butter add olive oil, L&P, Parmesan, season salt, pepper and garlic. Stir until blended well. Drizzle mixture over bread cubes and toss well. Spread bread cubes on greased cookie sheet and place in 200º oven and cook for 45-60 minutes or until crisp and browned. Using the shredded Parmesan for these will allows the cheese to get browned on the tips and retain the good cheese flavor, but don’t over cook cubes. Stir every 15 minutes. Allow to cool.
Dressing:
Combine all ingredients and mix until all ingredients are emulsified.
Veggies:
Prepare veggies and place in large bowl.
Assemble:
Once bread cubes are cooled add to veggie mixture and toss with dressing.
Serves 8 as side dish.
Number of Servings: 8
Recipe submitted by SparkPeople user ANNETTEBELISLE.
Cut bread. Melt butter on stove, not in microwave, until it's just soft, not too watery. To melted butter add olive oil, L&P, Parmesan, season salt, pepper and garlic. Stir until blended well. Drizzle mixture over bread cubes and toss well. Spread bread cubes on greased cookie sheet and place in 200º oven and cook for 45-60 minutes or until crisp and browned. Using the shredded Parmesan for these will allows the cheese to get browned on the tips and retain the good cheese flavor, but don’t over cook cubes. Stir every 15 minutes. Allow to cool.
Dressing:
Combine all ingredients and mix until all ingredients are emulsified.
Veggies:
Prepare veggies and place in large bowl.
Assemble:
Once bread cubes are cooled add to veggie mixture and toss with dressing.
Serves 8 as side dish.
Number of Servings: 8
Recipe submitted by SparkPeople user ANNETTEBELISLE.
Member Ratings For This Recipe
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KIMPACINI
A winner of a dish for all those garden fresh tomatoes!!! Easy to make and it tastes like you slaved all day to put it together. I suggest adding fresh Basil and oregano to bring the full Italian flavors to the dish. Loved it and so did our guests. Seconds for everyone and it's all gone! Wahh!! - 8/6/10