Tomato Salad with Grilled Rosemary Flatbreads
Ripe tomatoes make this dish a must for summer entertaining. Add yellow and red grape tomatoes for color and appeal.
Yield: Makes 6 servings
- 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
- Whisk together first four ingredients in a large bowl; slowly whisk in olive oil. Whisk in shallot and 2 teaspoons of the rosemary.
- Place tomatoes in a large shallow dish; drizzle with 2/3 cup of the dressing, and marinate until ready to serve.
- 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 (350° to 400°) 2 to 3 minutes until bubbles appear on top and underside is crisp. Turn, and grill 2 to 3 additional minutes.
- 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.
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