Tomato Salad With Grilled Rosemary Flatbreads

Name: Tomato Salad With Grilled Rosemary Flatbreads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup red wine vinegar; 1 teaspoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper; 2/3 cup olive oil; 1 tablespoon minced shallot; 2 teaspoons plus 1 tablespoon minced fresh rosemary, divided; 3 pounds mixed tomatoes, halved or cut into 1/2-inch wedges; 1 pound frozen bread dough, thawed; Olive oil cooking spray; Kosher salt; 1 head romaine lettuce, torn into bite-size pieces

Servings: persons

1/3 cup red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2/3 cup olive oil
1 tablespoon minced shallot
2 teaspoons plus 1 tablespoon minced fresh rosemary, divided
3 pounds mixed tomatoes, halved or cut into 1/2-inch wedges
1 pound frozen bread dough, thawed
Olive oil cooking spray
Kosher salt
1 head romaine lettuce, torn into bite-size pieces

1
Whisk together first four ingredients in a large bowl; slowly whisk in olive oil. Whisk in shallot and 2 teaspoons of the rosemary.
2
Place tomatoes in a large shallow dish; drizzle with 2/3 cup of the dressing, and marinate until ready to serve.
3
Place the dough on an unfloured work surface. Knead the remaining 1 tablespoon of the rosemary into the dough. Lightly flour the work surface, and divide dough into 6 equal pieces; shape each one into a 7-inch circle 1/8 inch thick. (If the dough won't stay stretched to 7 inches, let it rest 5 minutes and try again.) Spray both sides of each round of dough with olive oil cooking spray; sprinkle with about 1/8 teaspoon kosher salt. Grill flatbreads over medium-high heat (350u00b0 to 400u00b0) 2 to 3 minutes until bubbles appear on top and underside is crisp. Turn, and grill 2 to 3 additional minutes.
4
Place lettuce in the bowl with the remaining dressing, and toss to coat; arrange on a large platter or six serving plates. Top the greens with the tomatoes and their juices and serve with the grilled flatbreads.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper, and more.

Yes, Tomato Salad With Grilled Rosemary Flatbreads falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!