Bruschetta
with Tomatoes,Cucumbers,and Basil
(bigoven.com)
Makes
15 to 20
3
large ripe tomatoes, seeded and chopped
½ large red onion, cut into 1/4-inch dice
1 cucumber, peeled, seeded, and cut into 1/4-inch dice
1 cup fresh basil leaves, shredded
Coarse
salt and freshly ground pepper
¼
cup extra-virgin olive oil, plus more for brushing
1 tablespoon red-wine vinegar
1
baguette
2-3
peeled garlic cloves, for rubbing
In
a large bowl, combine tomatoes, onion, cucumber, and basil; season
lightly with salt and pepper. Add olive oil and vinegar, and toss
well to combine. Let stand at room temperature for at least 1 hour
but no longer than 3 hours.
Heat broiler or grill pan. Cut bread diagonally into
1/2-inch-thick slices. Brush both sides of each slice lightly with
olive oil; grill or broil on both sides until toasted.
Rub hot bread lightly with garlic cloves on one side only.
Sprinkle with salt and pepper, and top with tomato mixture. Let
stand a few minutes to allow juices to soak into bread before
serving.
CHUNKY TOMATO AND BLACK OLIVE SALAD
(epicurious.com)
Fresh-tasting
and colorful, this salad would go well with pizza bianca or
calzones. It would also be delicious tossed with penne for a quick
pasta salad.
4 large plum tomatoes, cored, cut into 3/4-inch pieces
1/3 cup brine-cured black olives (such as Kalamata), pitted,
halved
1/3 cup very thinly sliced red onion
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 large bunch arugula, stems trimmed, cut into wide ribbons
Combine tomatoes, black olives and onion
in medium bowl. Add olive oil and balsamic vinegar; toss to blend
well. Season salad to taste with salt and pepper. Mix in arugula
and serve.
Makes 2 Servings.
TOMATO SALAD WITH ARUGULA AND
SHAVED PARMESAN (epicurious.com)
1 pound tomatoes
½ teaspoon salt
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 small garlic clove, minced
1 cup arugula, chopped
2 ounces Parmesan cheese, shaved into
strips
In a bowl, chop tomatoes
into chunks. In another bowl, whisk oil, vinegar, garlic, and
ground black pepper to taste. Pour mixture over tomatoes and
accumulated liquid; toss to coat. Set aside to blend flavors,
about 5 minutes. Add arugula and Parmesan; toss to combine. Adjust
seasonings and serve immediately.
PENNE
WITH TOMATOES, OLIVES AND TWO CHEESES (epicurious.com)
6 tablespoons
olive oil
1 1/2 cups chopped onion
1 teaspoon minced garlic
3 28-ounce cans Italian plum tomatoes, drained
2 teaspoons dried basil
1 1/2 teaspoons dried crushed red pepper
2 cups canned low-salt chicken broth
1 pound penne
or rigatoni
2 1/2 cups packed grated Havarti cheese
1/3 cup sliced pitted brine-cured olives (such as Kalamata)
1/3 cup grated Parmesan cheese
1/4 cup finely chopped fresh basil
Heat 3
tablespoons oil in heavy large Dutch oven over medium-high heat.
Add onion and garlic; sauté until onion is translucent, about 5
minutes. Mix in tomatoes, dried basil and crushed red pepper.
Bring to boil, breaking up tomatoes with back of spoon. Add broth;
bring to boil. Reduce heat to medium; simmer and mixture thickens
to chunky sauce and is reduced to 6 cups, stirring occasionally,
about 1 hour 10 minutes. Season with salt and pepper. (Can be
made 2 days ahead. Cover and chill. Rewarm over low heat before
continuing.)
Preheat oven to 375°F. Cook pasta in large pot of boiling salted
water until tender but still firm to bite. Drain well.
Return pasta to same pot. Toss with 3 tablespoons oil. Pour sauce
over and toss to blend. Mix in Havarti cheese. Transfer pasta to
13x9x2-inch glass baking dish. Sprinkle with olives, then
Parmesan.
Bake until pasta is heated through, about 30 minutes. Sprinkle
with basil.
Good
For You Greek Salad
(allrecipes.com)
