Sicilian Tomato Salad With Pecorino Vinaigrette

• 1 pint cherry tomatoes, halved
• 1/2 small red onion, sliced very thinly
• 1/4 cup kalamata olives, pitted and halved
• 2 tablespoons fresh oregano leaves
• 1 tablespoon red wine vinegar
• 2 tablespoons finely grated aged pecorino
• pinch of kosher salt and black pepper
• 3 tablespoons extra virgin olive oil
• 4 thick slices country white bread
• 1 clove garlic, smashed
• extra virgin olive oil, for drizzling
• kosher salt and black pepper, for sprinkling
• 2 ounces ricotta salata, grated

1. Fire up your charcoal grill or preheat a gas one.
2. Combine the cherry tomatoes, red onion, kalamata olives, and oregano in a medium bowl.
3. In a small bowl, whisk together the red wine vinegar, the grated pecorino, and a pinch of kosher salt and pepper. Slowly drizzle in the 3 tablespoons of olive oil and whisk until emulsified. Pour over the tomato mixture and toss to coat.
4. Grill the slices of bread a minute or so on each side until handsomely charred. Rub the slices of bread with a smashed garlic clove, and drizzle both sides with olive oil. Season with kosher salt and freshly ground black pepper.
5. To assemble, place two slices of grilled bread in the bottom of two bowls. Spoon the tomato mixture on top of the bread slices and finish with the grated ricotta salata.

cherry tomatoes, red onion, kalamata olives, oregano, red wine vinegar, salt, extra virgin olive oil, country white bread, clove garlic, extra virgin olive oil, kosher salt, ricotta salata

Taken from food52.com/recipes/13987-sicilian-tomato-salad-with-pecorino-vinaigrette (may not work)