Shake up salsas and salads with seasonal fruits, veggies

July 24, 2013 

Mathew Mead/The Associated Press - American tomato salad

AP

The classic caprese salad — tomatoes paired with fresh mozzarella and torn, peppery basil leaves — is such a delicious blast of summer.

But having been there and eaten that so many times, this tomato season we decided to dream up two fresh takes on the tomato salad — an all-American version of the caprese and a grill-friendly take on another Italian staple, the panzanella (bread and tomato salad).

American tomato salad

Start to finish: 15 minutes. Serves 4

• Ingredients:

1 tablespoon mild olive oil

1 tablespoon honey

1 tablespoon cider vinegar

1 teaspoon Dijon mustard

4 heirloom tomatoes, sliced

4 ounces Humboldt Fog or Maytag blue cheese, sliced or crumbled

1 cup torn mixed soft herbs (such as chives, basil, cilantro and parsley)

Sea salt and ground black pepper, to taste

• Instructions:

In a small bowl, whisk together the olive oil, honey, vinegar and mustard. On a platter, arrange the tomato slices. Drizzle the vinaigrette over the tomatoes, then top with the cheese and herbs. Sprinkle with the sea salt and black pepper.

Per serving: 170 calories; 110 calories from fat (65 percent of total calories); 12 g fat (6 g saturated; 0 g trans fats); 20 mg chol.; 10 g carb.; 1 g fiber; 4 g sugar; 8 g protein; 590 mg sodium.


Grilled bread and tomato salad

Start to finish: 30 minutes. Serves 6

• Ingredients:

2 pints cherry tomatoes

1 medium red onion, thickly sliced

Olive oil

Kosher salt and ground black pepper

1 loaf sourdough bread (about 1¼ pounds), cut or torn into 2-inch chunks

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 cup shaved Parmesan cheese

4 cloves garlic, minced

Zest and juice of 1 lemon

Zest and juice of 1 lime

1 cup fresh basil leaves

1 cup baby arugula

• Instructions:

Heat a grill to medium-high.

Place the tomatoes on a large sheet of heavy-duty foil. Drizzle them with olive oil, then sprinkle with salt and pepper. Fold up the edges of the foil to create a packet, then set on the grill. Drizzle the onion slices with oil, then add those to the grill. Grill, covered, for 10 minutes, or until the tomatoes begin to break down. Carefully turn the onions once or twice during cooking.

Once the tomatoes and onions are done, remove and set aside. Leave the foil packet wrapped shut. Leave the grill on.

Place the bread in a large bowl. Drizzle with olive oil, then sprinkle with garlic powder and smoked paprika. Toss well to coat, then use tongs to place the bread on the grill.

Cook, turning the bread pieces often, until lightly toasted, about 5 to 7 minutes. Return the bread to the bowl. Add the Parmesan and toss well until melted. Add the garlic and lemon zest and lime zest, then toss again.

Divide the bread mixture onto 6 serving plates. Open foil packet of tomatoes and spoon the mixture and juices over each plate. Divide onions between plates. Drizzle each serving with a bit of the lemon and lime juice, and top with basil and arugula.

Per serving: 460 calories; 150 calories from fat (33 percent of total calories); 16 g fat (4.5 g saturated; 0 g trans fats); 15 mg chol.; 59 g carb.; 4 g fiber; 6 g sugar; 20 g protein; 1,080 mg sodium.

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