Grilled Bread & Marinated Tomato Salad with Arugula

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

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.
2. 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.
3. 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.
4. 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

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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