Grilled Bread and Marinated Tomato Salad

By Bujvary

Ingredients

• 1 clove(s) garlic, smashed
• Salt
• 2 pound(s) heirloom tomatoes, cut into 1-inch pieces
• 1 small red onion
• 1/4 cup(s) red wine vinegar
• 3/4 cup(s) extra-virgin olive oil, plus more for brushing
• Freshly ground pepper
• 1 loaf(s) (12 ounces) country bread, sliced 1/2 inch thick
• 2 bunch(es) (6 ounces each) arugula, stems discarded
• 5 ounce(s) (1 1/4 cups) ricotta salata, crumbled

Preparation

Step 1

On 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.
Light 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.
Add the bread and arugula to the tomatoes along with the ricotta salata and toss to combine. Serve right away.