Ingredients
1 clove garlic
salt
2 lb. heirloom tomatoes
1 small red onion
1/4 c. red wine vinegar
3/4 c. extra-virgin olive oil
Freshly ground pepper
1 loaf country bread
2 bunch arugula
5 oz. ricotta salata
Preparation
Step 1On a cutting board, using the flat side of a chef’s knife, mash the garlic clove to a paste with a pinch of salt; transfer to a large bowl. Add the tomatoes, onion, vinegar, and the olive oil, and season with salt and pepper. Let the mixture stand at room temperature, stirring a few times, for at least 1 hour or up to 2 hours.Step 2Light a grill. Brush the bread with olive oil and grill over high heat until toasted and lightly charred in spots, 1 minute per side. Let cool slightly, then cut into 1/2-inch cubes.Step 3Add the bread and arugula to the tomatoes along with the ricotta salata and toss to combine. Serve right away. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
