• 8servings
  • 90minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 garlic clove, smashed

  2. Salt

  3. 2 pounds heirloom tomatoes, cut into 1-inch pieces

  4. 1 small red onion, thinly sliced

  5. 1/4 cup red wine vinegar

  6. 3/4 cup extra-virgin olive oil, plus more for brushing

  7. Freshly ground pepper

  8. 1 loaf country bread (12 ounces), sliced

  9. 1/2 inch thick

  10. 2 bunches arugula (6 ounces each), stems discarded

  11. 5 ounces ricotta salata , crumbled (1 1/4 cups)

Instructions Jump to Ingredients ↑

  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 ricotta salata and toss to combine. Serve right away.


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