Grilled Bread and Marinated Tomato Salad

Food & Wine
Grilled Bread and Marinated Tomato Salad Recipe
Photo: John Kernick
Grilling the bread for this panzanella (bread salad) adds a slight smokiness and crunch. Marinate the tomatoes ahead of time so all you have to do is grill the bread and assemble the salad to serve.


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1 garlic clove, smashed
2 pounds heirloom tomatoes, cut into 1-inch pieces
1 small red onion
1/4 cup red wine vinegar
3/4 cup extra-virgin olive oil, plus more for brushing
Freshly ground pepper
1 (12 ounces) loaf country bread, sliced 1/2 inch thick
2 bunches (6 ounces each) arugula, stems discarded
5 ounces (1 1/4 cups) ricotta salata, crumbled


Active: 30 Minutes
Total: 1 Hour, 30 Minutes

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.

Add the bread and arugula to the tomatoes along with the ricotta salata and toss to combine. Serve right away.

Created date

September 2013