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Bread extra-virgin olive oil clove garlic kosher salt balsamic vinegar shallot tomatoes basil baby arugula
Viewed: 11 - Published at: 8 years agoIngredients
- 4 (1-inch-thick) slices rustic bread (about half of a 1-pound loaf)
- 1/4 cup extra-virgin olive oil, more as needed
- 1 clove garlic, cut in half
- Kosher salt and freshly ground black pepper
- 2 tablespoons balsamic vinegar, more as needed
- 1 small shallot, minced
- 5 medium tomatoes, cut into chunks (about 1 3/4 pounds)
- 8 large basil leaves, torn into pieces
- 1 1/2-inch chunk Parmigiano-Reggiano (about 1 ounce)
- 1 cup lightly packed baby arugula
Method
- Prepare a medium-hot gas or charcoal grill.
- Brush the bread with 2 tablespoons of the olive oil and grill until golden on both sides, about 4 minutes total.
- Rub the cut side of the garlic lightly across both sides of the bread and sprinkle lightly with salt.
- Let cool slightly, then tear into bite-size chunks.
- Combine the vinegar, shallot, remaining 2 tablespoons olive oil, a few good pinches of salt, and a few grinds of black pepper in a medium bowl.
- Add the tomatoes and basil leaves and toss gently to coat.
- Add the bread, toss gently again (use your hands for best results), and set aside for at least 10 minutes.
- Meanwhile, use a vegetable peeler to make shards out of the Parmigiano.
- When youre ready to serve, toss in the arugula and about two-thirds of the Parmigiano.
- Taste the salad and add more salt, vinegar, or olive oil as needed.
- Garnish with the remaining Parmigiano and lots of black pepper.
