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Peach and Tomato Caprese Salad
Lunch Italian

Peach and Tomato Caprese Salad

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk together olive oil, balsamic vinegar, and 1 pinch flaked salt in a small bowl until dressing is smooth.
  2. 2 Alternate tomato slices, peach slices, mozzarella slices, and basil leaves in layers on a serving platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.

By Julie Hubert

Open-Face Mozzarella Sandwich
Lunch Italian

Open-Face Mozzarella Sandwich

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Lay 4 slices of Italian bread out on the prepared baking sheet; top each piece of bread with a tomato slice, a basil leaf, and a slice of mozzarella cheese.
  2. 2 Bake in the preheated oven until the cheese has melted, about 7 minutes. Drizzle each sandwich with 1/2 tablespoon of olive oil and balsamic vinegar.

By Julia Monroe

Caprese Salad with Balsamic Reduction
Lunch Italian

Caprese Salad with Balsamic Reduction

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients. Stir balsamic vinegar and honey together in a small saucepan and place over high heat.
  2. 2 Bring to a boil, reduce heat to low, and simmer until mixture has reduced to 1/3 cup, about 10 minutes. Set aside to cool.
  3. 3 Arrange alternating slices of tomato and mozzarella decoratively on a serving platter.
  4. 4 Sprinkle with salt and black pepper, tuck basil leaves around slices, and drizzle with olive oil and the balsamic reduction.

By stefychefy

Wild Rocket (Arugula) and Parmesan Salad
Lunch Italian

Wild Rocket (Arugula) and Parmesan Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Toss arugula and cilantro together in a large salad bowl; drizzle with lemon juice, olive oil, and balsamic vinegar. Sprinkle with red pepper flakes and black pepper; toss. Taste and adjust seasonings if desired.
  2. 2 Sprinkle salad with Parmesan cheese shavings; toss then serve.

By HDN

Orzo Tomato Artichoke Salad
Lunch Italian

Orzo Tomato Artichoke Salad

3.9

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 to 10 minutes; drain.
  2. 2 Whisk olive oil, balsamic vinegar, and basil together in a small bowl for the dressing.
  3. 3 Combine cooked orzo, artichoke hearts, tomatoes, olives, and Parmesan cheese in a large bowl. Stir dressing into the orzo mixture until all ingredients are well coated. Can be served warm or chilled.

By my2funsons

Roasted Tomato Caprese Salad
Lunch Italian

Roasted Tomato Caprese Salad

4.7

Prep
15 min
Cook
120 min
Total
165 min

Instructions

  1. 1 Preheat oven to 275 degrees F (135 degrees C).
  2. 2 Arrange tomatoes, cut sides up, on a baking sheet. Drizzle with 1/4 cup olive oil and 1 1/2 tablespoon balsamic vinegar and sprinkle with garlic, sugar, sea salt, and black pepper.
  3. 3 Roast tomatoes in the preheated oven until they begin to turn brown and the juices become thick and sticky, about 2 hours. Let tomatoes cool to room temperature.
  4. 4 Place tomato halves and slices of mozzarella cheese onto a serving platter, alternating tomatoes and cheese to make an attractive pattern; sprinkle salad with basil. Drizzle with 1 tablespoon extra-virgin olive oil and 1 1/2 teaspoon balsamic vinegar.

By Jackie

Tomato and Bocconcini Salad
Lunch Italian

Tomato and Bocconcini Salad

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine olive oil, vinegar, garlic, salt, and black pepper in a jar with a lid; set aside.
  2. 2 Combine spinach, arugula, tomatoes, bocconcini cheese, and onion in a salad bowl. Shake vinaigrette vigorously to combine; drizzle over salad to serve.

By Sarah

Tami's Tri Color Caprese Salad
Lunch Italian

Tami's Tri Color Caprese Salad

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Arrange alternate slices of yellow tomato, whole basil leaves, slices of red tomato, and mozzarella cheese slices on a serving platter in rows; sprinkle with shaved shallot. Drizzle olive oil and balsamic vinegar over the salad; season with salt and black pepper.

By Tami Jones

Caprese Panini
Lunch Italian

Caprese Panini

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add tomato, capers, and pepper flakes; saute until tomatoes just start to break down, about 3 minutes. Remove from the heat and stir in vinegar.
  2. 2 Brush one side of each bread slice with remaining oil. Spread the other sides with pesto. Place 2 slices of bread, pesto sides up, on a work surface. Layer with mozzarella cheese and then tomato mixture. Sprinkle with salt and pepper and top with remaining bread, oiled sides up.
  3. 3 Toast sandwiches in a large skillet over medium heat until golden, 5 to 7 minutes per side. Use a heavy skillet on top of the sandwiches to weigh them down as they cook.

By MomMatula

Mid-Summer Italian Bread Salad
Lunch Italian

Mid-Summer Italian Bread Salad

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Rub peeled garlic clove around a wooden salad bowl.
  3. 3 Pull apart or cut bread into bite-sized pieces.
  4. 4 Combine bread, basil, tomatoes, cucumber, red onion, thyme, and minced garlic in the prepared salad bowl.
  5. 5 Add olive oil and vinegar; toss until evenly coated.

By Tamara

Italian Panzanella Bread Salad
Lunch Italian

Italian Panzanella Bread Salad

4.4

Prep
40 min
Cook
12 min
Total
92 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
  3. 3 Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.
  4. 4 To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.

By Josephine D. Piro

Nicole's Balsamic Beet and Fresh Spinach Salad
Lunch

Nicole's Balsamic Beet and Fresh Spinach Salad

4.2

Prep
15 min
Cook
Total
315 min

Instructions

  1. 1 Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl. Place the beets and onions in a small, sealable container. Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours.
  2. 2 When ready to serve, divide spinach leaves between four salad plates. Top with beet mixture, and drizzle salads with a bit of the marinating liquid.

By Nicole Evans

Cucumber-Watermelon Salad
Lunch

Cucumber-Watermelon Salad

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place the watermelon and cucumber cubes in a large bowl, and gently toss with the salt and sugar. Drizzle with balsamic vinegar and toss to coat. Refrigerate for 15 minutes, then gently toss one last time before serving.

By RHOV

Grilled Camembert Sandwich
Lunch American

Grilled Camembert Sandwich

4.3

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Spread Camembert cheese evenly onto one bread slice, then top with a thin layer of cranberry sauce. Drizzle balsamic vinegar and top with remaining bread slice. Spread butter on the outside of each bread slice.
  2. 2 Heat a skillet over medium heat. Place the sandwich into the hot skillet and fry just until golden brown, 2 to 3 minutes per side. Slice in half and eat straightaway.

By MISSCHRYSTY

Corn and Black Bean Salad
Lunch

Corn and Black Bean Salad

4.4

Prep
10 min
Cook
Total
810 min

Instructions

  1. 1 In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
  2. 2 In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.

By Jodi T.

Smoked Salmon Sandwich with Poached Egg
Lunch

Smoked Salmon Sandwich with Poached Egg

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Fill a large saucepan with water, 1 1/2 inches below the rim. Put the pan on the stove over high heat until it reaches about 190 degrees F (88 degrees C) or until you start to see bubbles at the bottom of the pan. Pour white vinegar and salt into the water and stir to distribute. Reduce heat to medium-low.
  2. 2 Crack egg into a custard cup. Carefully place the custard cup into the water and slowly tilt until egg is fully submerged, being careful egg does not fall into the water. Set a timer for 6 minutes and keep an eye on the egg as it cooks.
  3. 3 Meanwhile, heat a large skillet over medium heat. Pour balsamic vinegar onto a flat plate and lay 1 piece of bread in the vinegar until coated. Repeat to coat the remaining piece. Place both pieces, vinegar-side down, in the hot skillet and cook until slightly charred, 3 to 5 minutes. Remove from the heat.
  4. 4 Remove 1 piece bread to a plate, vinegar-side up. Top with garlic powder, pepper, and salmon. Carefully remove poached egg with a slotted spoon and place on top of smoked salmon. Top with remaining piece of bread, vinegar-side down.

By Mel

Lettuce, Avocado and Sunflower Seed Salad
Lunch

Lettuce, Avocado and Sunflower Seed Salad

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk together the olive oil, red wine vinegar, balsamic vinegar, garlic and mayonnaise. Season with salt and pepper to taste.
  2. 2 In a salad bowl, combine the lettuce and sunflower seeds. Toss with enough dressing to coat. Top with sliced avocado and serve.

By Barrett

Strawberry Blue Cheese Salad
Lunch

Strawberry Blue Cheese Salad

4.4

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place the pecans in a skillet over medium heat. Tossing frequently, toast until lightly browned.
  2. 2 In a bowl, whisk together the raspberry vinegar, balsamic vinegar, and olive oil.
  3. 3 In a large bowl, mix the toasted pecans, greens, strawberries, blue cheese, and red onion. Toss with the vinegar and olive oil dressing mixture to serve.

By CHRISPENTINA

Simple Tuna Melt
Lunch

Simple Tuna Melt

4.4

Prep
3 min
Cook
7 min
Total
10 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place bread slices in the oven to toast while it preheats, and while you make the tuna salad.
  2. 2 In a small bowl, mix together the tuna, mayonnaise, salt, balsamic vinegar, mustard and dill pickle until well blended. Remove bread from the oven, and pile the tuna mixture onto one slice. Sprinkle cheese over the other slice of bread.
  3. 3 Bake for 7 minutes in the preheated oven, or until cheese is melted and tuna is heated through. Place the cheese side of the sandwich on top of the tuna side. Cut in half and serve immediately.

By JONCLEGG

Romaine Rice Tuna Salad
Lunch

Romaine Rice Tuna Salad

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and the water has been absorbed.
  2. 2 In a medium bowl, toss together the romainee lettuce, carrot, and tuna. Pour the olive oil and vinegar over this mixture, and season with salt and pepper. Toss to coat. When the rice is done, cool for about 5 minutes, then toss with the salad. The warm rice will wilt the romaine lettuce slightly. Taste and adjust the amounts of vinegar and oil or salt and pepper if desired. Serve immediately. This does not keep well.

By PICKLELOVER

Blue Cheese, Walnut, and Chicory Salad
Lunch

Blue Cheese, Walnut, and Chicory Salad

5.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes.
  2. 2 Mix Dijon mustard, rice vinegar, balsamic vinegar, and pepper together in a bowl for dressing. Pour in olive oil, about 1 teaspoon at a time, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary.
  3. 3 Cut radicchio in half; cut out the core using 2 angled cuts. Cut each half in half again and slice across into about 1-inch pieces. Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces.
  4. 4 Transfer all radicchio and endive to a bowl and toss, making sure leaves are separated and evenly distributed. Crumble in about 1/2 of the walnuts and 1/2 of the blue cheese. Pour in dressing and toss with your hands until everything is perfectly coated.
  5. 5 Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top.

By John Mitzewich