Enjoying all the local foods this summer and this recipe is a perfect summer meal.
Grilling the bread for this panzanella (bread salad) adds a slight smokiness and crunch. Marinate the tomatoes ahead of time so all you have to do is grill the bread and assemble the salad to serve.
Grilled Bread and Marinated Tomato Salad
1 (or 2 or 3) garlic clove(s), smashed
2 pounds heirloom tomatoes, cut into 1-inch pieces
1 small red onion, thinly sliced
1/4 cup red wine vinegar
3/4 cup extra-virgin olive oil, plus more for brushing
Freshly ground pepper
1 loaf country bread (12 ounces), sliced 1/2 inch thick
2 bunches arugula (6 ounces each), stems discarded
5 ounces ricotta salata, crumbled (1 1/4 cups)
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 3/4 cup of 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.