Like everyone, we have been busy, busy. My son gets out of school this week and then my daughter graduates preschool (I can't believe it!) the following week. We have her birthday celebration, Father's Day and the official start of summer!
I feel like we were just celebrating the new year and now almost half of the year has flown by...
Don't you just adore summer? Hot days, tons of swimming, vacations, camps, training for fall marathons and of course lots of good food!
The salad I am going to share with you today is so good, your KIDS will be asking for second helpings. At least my kids did at dinner yesterday (Josh asked for thirds!). They will eat salad, but not super wild about it unless it's really good. Well, this salad definitely got their attention and they ate and ate and ate...
I love all of the fresh ingredients and it tastes like you just picked everything from your garden.
It's perfect as a stand alone meal (would be a terrific lunch!) or as a side dish.
Okay, enough teasing - let's get started on this amazing salad!
Let's gather all the ingredients...
I am crazy about heirloom tomatoes and all the delicious ingredients combined together, made this a total winner.
First, take a clove of garlic, smash it and add it a to large bowl with a dash of sea salt...
Chop the heirloom tomatoes..
Slice the red onion...
Add the tomatoes, red onion, red wine vinegar and olive oil to the garlic + sea salt....
Add a bit of pepper and salt...
Stir to combine, cover and let marinate at room temperature for 1-2 hours.
When it is almost time to serve the salad, light the grill. Take the loaf of bread and brush both sides with olive oil...
Grill the bread for one minute on each side...
Let cool slightly and then cut the bread into one inch cubes.
Add the bread and arugula to the tomato mixture...
Cut the cheese (ricotta salata) into small pieces....
And toss into the salad...
Such an easy recipe and it was absolutely delicious!!
Grilled Bread And Heirloom Tomato Salad (Adapted from Food and Wine.com)
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 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)
5 ounces ricotta salata, cut into small pieces (1 1/4 cups)
1. On a cutting board, using the flat side of a chef's knife, smash the garlic clove to a paste with a pinch of salt; transfer to a large bowl.
Add the tomato, onion, red wine vinegar and the 3/4 cup olive oil and season with salt and pepper.
Let mixture stand at room temperature, stirring a few times, for at least 1 hour and up to 2 hours.
2. Light the grill. Brush both sides of the bread with olive oil and grill for one minute on each side. Let cool slightly and cut into 1/2 inch cubes.
3. Add the bread and arugula to the tomato mixture along with the ricotta salata and toss to combine. Serve immediately.
Happy Meatless Monday! I am linking up again with Tina and Deborah. They always have awesome recipes, so be sure and pop over to their blogs for wonderful ideas!
What was the best thing about your weekend?
What did you have for dinner last night?
Do you have a favorite salad?
Happiness Is Running Life!