Panzanella & Marinated Tomato Salad

INGREDIENTS

• 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
• 1 TBS of capers
• 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)

HOW TO MAKE THIS RECIPE

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. Add the tomatoes, onion, capers, 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.
2. 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.
3. Add the bread and arugula to the tomatoes along with the ricotta salata and toss to combine. Serve right away.