Source: Food & Wine Magazine
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.
- 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
- 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.
- 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.