Tomato and Garlic Crouton Salad

Name: Tomato and Garlic Crouton Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Cuisine: italian
Ingredients: 3 tablespoons olive oil, plus 1/4 cup; 3 tablespoons butter; 3 cloves garlic, minced; 1/4 teaspoon red pepper flakes; Salt and freshly ground black pepper; 1/2 loaf ciabatta bread, cut into small cubes; 3 tablespoons red wine vinegar; 2 pints red and yellow, grape and pear tomatoes, sliced in 1/2; 1 cup halved, sliced kalamata olives; 1/2 pound perlini mozzarella; 8 basil leaves, chopped

Recipe courtesy of Brian Boitano

Show: What Would Brian Boitano Make?

Episode: Handyman Special

Tomato and Garlic Crouton Salad

0 Reviews

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

438

Total Fat

34

Saturated Fat

11

Carbohydrates

23

Dietary Fiber

3

Sugar

5

Protein

13

Cholesterol

45

Sodium

571

Total: 35 min
Prep: 15 min
Inactive: 10 min
Cook: 10 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

438

Total Fat

34

Saturated Fat

11

Carbohydrates

23

Dietary Fiber

3

Sugar

5

Protein

13

Cholesterol

45

Sodium

571

Total: 35 min
Prep: 15 min
Inactive: 10 min
Cook: 10 min

Ingredients

3 tablespoons olive oil, plus 1/4 cup

3 tablespoons butter

3 cloves garlic, minced

1/4 teaspoon red pepper flakes

Salt and freshly ground black pepper

1/2 loaf ciabatta bread, cut into small cubes

3 tablespoons red wine vinegar

2 pints red and yellow, grape and pear tomatoes, sliced in 1/2

1 cup halved, sliced kalamata olives

1/2 pound perlini mozzarella

8 basil leaves, chopped

Directions

Preheat the oven to 400 degrees F.
In a small skillet over medium-low heat, add 3 tablespoons olive oil, the butter, garlic, red pepper flakes, and salt and pepper, to taste. Cook to infuse the butter and oil with the garlic, about 4 minutes.
Add the cubed bread to a large bowl, pour the butter and garlic mixture over the bread and toss to coat. Transfer to a sheet tray and bake until crisp, about 10 minutes. Remove from the oven and let cool.
In a small bowl whisk together the remaining olive oil and red wine vinegar and set aside.
In a large serving bowl, combine the tomatoes, olives, mozzarella, croutons, basil, and the oil and vinegar mixture. Gently toss to coat all the tomatoes and croutons. Let the salad sit for 10 minutes before serving.