Grilled Bread and Marinated Tomato Salad

Source: Food & Wine Magazine

What’s my inspiration?

I have eyed up the heirloom tomatoes at the Farmers Market for years.  I love tomatoes, but these little bad boys looked questionable.  They vary in color and the dark maroon ones look like they are overdone or rotten.  However, it takes quite a bit to scare me away from trying new foods so I picked up a bunch.   I used a recipe from the tried and true food and wine magazine.   This recipe was outstanding.  And the heirloom tomatoes were delicious!  The tasted slightly more sweet than a grape or cherry tomatoes.  I advise you run out and pick up a batch of these heirloom tomatoes before their season has passed.

 

Heirloom Tomato

Tips:

  • I used crumbled feta cheese instead of ricotta salata.  I bet goat cheese would also be amazing.
  • Serve this with Tequila Lime Cajun Shrimp  for an impressive dinner
     

What you need:

  • 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)

What you do:

  • 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.

    Garlic

  • 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.
     
  • 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 toss to combine. Serve right away.
     
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