Bread Salad with Tomatoes, Herbs, and Ricotta Salata

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 4 cups cherry tomatoes halved ( 2 pints)
• 2 tablespoons basil fresh chopped
• 2 tablespoons chives fresh chopped
• 1 tablespoon mint leaves fresh chopped
• 1 teaspoon thyme sprigs fresh chopped
• 1 teaspoon olive oil extra virgin extra-virgin
• 1 teaspoon oregano fresh chopped
• 1 cup onion diced red
• 0.3 cup red wine vinegar 
• 4 ounces pecorino crumbled
• 0.3 teaspoon salt 
• 1 ounce sourdough bread 
• 0.3 cup water 

Equipment

• bowl
• paper towels
• whisk

Directions

1. Sprinkle bread with water; let stand 2 minutes. Carefully squeeze moisture from bread. Tear into 1-inch pieces.
2. Let stand on paper towels 20 minutes.
3. Combine vinegar, oil, salt, and pepper, stirring with a whisk.
4. Combine ricotta and next 5 ingredients (ricotta through thyme) in a large bowl.
5. Add bread, tomatoes, and onion to ricotta mixture.
6. Drizzle with vinaigrette; toss gently to coat.