Red and yellow tomato salad
Delight in the vibrant flavors of juicy red and yellow tomatoes tossed in a zesty vinaigrette. This colorful salad is bursting with freshness!
Ingredients:
- 2 pints grape tomatoes
- 6 garlic cloves, smashed
- 1/4 teaspoon crushed red pepper
- 2/3 cup plus 1 tablespoon olive oil, preferably olio novello or olio nuovo, divided
- Kosher salt
- Freshly ground black pepper
- 1 sprig fresh rosemary
- 1 sprig fresh oregano
- 8 (3/4-inch) slices of ciabatta
Instructions:
- Heat up the oven to 400°F. Mix the tomatoes with garlic, crushed red pepper, and 1 tablespoon of olive oil on a large baking sheet with raised edges; season with salt and pepper. Cook the tomatoes for approximately 20 minutes until they burst and their skins start to wrinkle, stirring the mixture once in the middle of the cooking time.
- In a medium bowl, pour the rest of the 2/3 cup of olive oil. Use your fingers to crush the rosemary and oregano before putting them into the oil. Add the tomatoes along with their juices, mix gently, and let sit for half an hour.
- Lower the oven heat to 350°F. Place the ciabatta on a baking sheet and bake for 10 minutes or until it becomes crunchy. Spread the tomatoes and some of the flavored oil over the ciabatta, sprinkle some salt, and present.
Summary:
- Calories: 1230 kcal
- Fat: 87 g
- Protein: 21 g
- Carbs: 107 g
- Potassium: 4929 mg
- Magnesium: 259 mg