Molto Bene!

I came across this very authentic Italian salad that I really love.  I made it for the first time on Memorial Day for a fun little shin-dig we had with some friends.  I received many compliments, so I hope it’s share-worthy!

Tomato & Garlic Crouton Salad
Ingredients:
3 tablespoons olive oil, plus ¼ cup
3 tablespoons butter
3 cloves garlic, minced
¼ teaspoon red pepper flakes
Salt and freshly ground black pepper
½ loaf ciabatta bread, cut into small cubes
3 tablespoons red wine vinegar
2 pints red and yellow, grape and pear tomatoes, sliced in ½
1 cup halved, sliced kalamata olives
½ pound perlini mozzarella
8 basil leaves, chopped

Preheat oven to 400 degrees F.

In a small skillet over medium-low heat, add 3 tablespoons olive oil, 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 10-15 minutes.  Remove from the oven and let cool.

In a small bowl whisk together 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.

Recipe courtesy Brian Boitano

Salad for Dinner

I discovered this recipe the year my little brother graduated from high school.  I made it for his graduation party, and ever since it has been a summer staple.  It works well as a side and is perfect for a lighter dinner.  The ingredients are fresh and simple, which I love.  When I make it for family gatherings, I can usually find my sister commandeering the entire bowl for herself!

Tortellini, Broccoli and Bacon Salad
2 bags (19 oz each) frozen cheese-filled tortellini
4 cups broccoli florets
2 cups cherry tomatoes, each cut in half
2 tablespoons chopped fresh chives
1 cup reduced-fat coleslaw dressing
1 lb. bacon, crisply cooked, crumbled
1/4 sunflower nuts


Cook and drain tortellini as directed on package.  Rinse with cold water; drain.
In large (seriously large--maybe 4 qt. minimum) bowl, mix tortellini, broccoli, tomatoes, chives and dressing.  Cover and refrigerate at least 1 hour to blend flavors.
Just before serving, stir in bacon.  Sprinkle with nuts.