Tomato Salad With Grilled Rosemary Flatbreads Recipe

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.

No additional tips available.

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

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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.

Tomato Salad With Grilled Rosemary Flatbreads

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