baked italian salad
~baked italian salad~
This is a wonderful salad to serve when you have an abundance of tomatoes in your garden. It’s best served well-chilled, with Italian boule or French baguette and a glass of crisp, white wine.
Oil a deep, 10 inch, glass pie plate with 1 Tablespoon extra virgin olive oil. Slice 8-10 ripe Roma (plum) tomatoes. Place one layer of the tomatoes on the bottom of the pie plate. sprinkle a little coarse sea salt, fresh ground black pepper, fresh chopped parsley and fresh chopped oregano over the tomatoes…
Next, place a layer of thinly sliced onion, one large minced garlic clove, and a sprinkle of red pepper flakes over the tomato layer…
Repeat the tomato, spice, onion and garlic layers, ending with a tomato layer.
Next, sprinkle fresh, torn basil leaves, green olive slices, 2 Tablespoons dry red wine, and 1 Tablespoon extra virgin olive oil over everything.
Last, sprinkle a little Parmesan or Asiago, and dry Italian bread crumbs over the top. Bake at 475 degrees F. for 25 minutes.
Chill well and serve.
Enjoy!
~Melissa
YUM! Can’t wait to try this…..as soon as my oven is fixed…unless there’s a way to do this in the crockpot?
I don’t think this would work in the crock pot. You need the quick cooking time at a higher temp. 🙂
Bummer. I figured that would be the case. 🙂 I will just have to wait until my oven is fixed, but this is first on my list when it is.
enjoy 🙂
OMG so delicious!!! I’m making this next wknd after I go to the farmers market!!! WOO HOO!!!
It’s soooo good. My daughter came home and raided the fridge yesterday and looked at me with wide eyes when she found the salad and baguette in the fridge…”Can I have THIS?” hee hee…how could I possible say no? 😉