Grilled Bread and Marinated Tomato Salad

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.

Slideshow:More Bread Salads

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  • Servings: 8

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Ingredients

  • 1 garlic clove, smashed
  • Salt
  • 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)

How to make this recipe

  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 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.

  2. 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.

  3. Add the bread and arugula to the tomatoes along with the <em>ricotta salata</em> and toss to combine. Serve right away.

Suggested Pairing

Fresh summer tomatoes and ripe, fruity American rosés are a natural pairing, thanks to the similar brightness of their flavors.

Contributed By Photo © John Kernick Published July 2011





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