Grilled Bread & Marinated Tomato Salad with Arugula

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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.

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One Year Ago:

Mustard Vinaigrette

vinaigrette

I have a million salad dressing recipes. This is the easiest one to throw together at the last minute, so I make it all of the time. I put all of the ingredients into my Cuisinart mini-prep and then transfer the finished product into a jar. It keeps for a few days in the refrigerator. This recipe is from Martha Stewart , but I increased the amount of vinegar- I prefer red wine vinegar.

  • 1 shallot, cut into small pieces
  • 1 tsp salt
  • 1 tsp dijon mustard (or coarse ground mustard)
  • 3 T red or white wine vinegar
  • 6 T extra-virgin olive oil
  • freshly ground black pepper

Pork Chops with Mustard Cream Sauce

My husband loves “bistro” mustard cream sauce.  When eating this the other night he said ” I LOVE weeknight meals like this!” This quick recipe is from Food and Wine.  I served it with roasted potatoes, and creamy baked acorn squash.  I will definitely make it again.

  • 4 (10-ounce) pork rib chops, 1-inch thick
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 shallot, finely chopped
  • 2 tablespoons red wine vinegar or sherry vinegar
  • 1/2 cup veal stock or low sodium chicken broth
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon finely chopped flat leaf parsley
  1. Preheat the oven to 400°. Season the pork chops on both sides with salt and pepper. In a large skillet, heat half of the oil until shimmering. Add the pork chops and cook over moderate heat until golden, turning once, 8 minutes. Transfer the meat to a baking sheet and roast until cooked through, about 10 minutes.
  2. Meanwhile, pour off the fat from the skillet. Add the remaining oil and heat until shimmering. Add the shallot and cook over moderately high heat until softened, 3 minutes. Add the vinegar and cook until nearly evaporated, about 1/2 minute. Add the stock and cook until reduced by half, about 2 minutes. Add the cream and cook over moderately high heat until slightly reduced, about 2 minutes. Add the mustard and parsley. Season with salt and pepper. Transfer the pork to plates and spoon the sauce on top.

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