This wonderful salad is an improvement on a classic panzanella. The arugula and grilled bread made it so fabulous we were fighting over the last bite. 🙂 This recipe was adapted from Food and Wine, contributed by Ethan Stowell. Easy, pretty, and delicious!!
Yield: Serves 4
- 1 garlic clove, smashed
- coarse salt
- 1 pound heirloom tomatoes, cut into 1-inch pieces (I used my CSA beefsteak tomatoes)
- 1/2 small red onion, thinly sliced
- 2 T red wine vinegar
- 6 T extra-virgin olive oil, plus more for brushing
- freshly ground black pepper
- 4 (1/2 inch thick) slices country bread (about 6 ounces) (I used Trader Joe’s Tuscan Pane)
- 1 bunch baby arugula (7 ounces)
- 2-3 ounces ricotta salata, crumbled (heaping 1/2 cup)
- kernels from 1 or 2 ears of corn (cooked in boiling water for 2 minutes), optional
- 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 6 tablespoons of olive oil; 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 corn. Toss to combine. Serve right away.
One Year Ago:
- Ice Box Buttermilk Salad Dressing
- Warm Potatoes with Salsa Verde
- Spicy Israeli Couscous with Summer Squash