Grilled Bread And Marinated Tomato Salad

• 1 garlic clove, smashed
• Salt
• 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

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, 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
4. and toss to combine. Serve right away.

garlic, salt, heirloom tomatoes, red onion, red wine vinegar, extravirgin olive oil, freshly ground pepper, country bread, bunches, ricotta salata

Taken from www.myrecipes.com/recipe/grilled-bread-tomato-salad (may not work)