Spinach, Tomato, and Country Bread Salad

A wonderful first course salad spooned over toasted Italian bread. Use tender flat spinach leaves or substitute arugula or mixture of tender greens including red leaf or bib lettuce.

Ingredients:

  • 2 or 3 plum (Roma) tomatoes, cored and cut into thin lengthwise wedges (about 1 cup)
  • 2 tablespoons extra virgin olive oil, plus more for bread
  • 1 packed tablespoon finely shredded basil leaves
  • Salt and freshly ground black pepper
  • 4 large slices (about 1/2 inch) Italian whole wheat or other crusty peasant-style bread
  • 1/2 garlic clove
  • 6 packed cups torn and trimmed spinach leaves

Preparation:

In a large bowl combine the tomatoes, 2 tablespoons olive oil, basil, salt and pepper to taste. Toss to coat and set aside. Heat broiler or grill. Rub each slice of bread generously with the cut side of the garlic. Discard garlic or reserve for another use. Brush bread with a light film of olive oil. Grill or broil on both sides until lightly toasted. Add the spinach to tomato mixture. Toss to coat. Place a slice of toasted bread in bottom of each of 4 shallow bowls. Top each with the salad, dividing evenly. Serve as a first course. Recipe from Lighter, Quicker, Better by Richard Sax and Marie Simmons (William Morrow & Co.; June 26, 1995)

Tomato Salad with Feta and Olives

Ingredients:

  • 1 cup orzo pasta
  • 1 cup feta cheese, diced
  • 3 tablespoons fresh parsley, chopped
  • 3 tablespoons fresh dill, chopped
  • 1 ripe tomato, coarsely chopped
  • 1/4 cup virgin olive oil
  • 1/4 cup green olives
  • 1/8 cup lemon juice
  • Salt and pepper to taste

Preparation

Cook orzo according to package for al dente. Drain and rinse with cold water. Once orzo has cooled, in serving bowl mix orzo, olives, feta, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon juice. Mix into salad. Salt and pepper to taste. Refrigerate and chill before serving. If you use dried dill, be sure to use plenty.

 

Updated May 19, 2006 @ 8:59 AM