Grilled Bread and Marinated Tomato Salad

Ingredients

• 12 ounces arugula 
• 12 ounces country bread sliced
• 1  garlic clove smashed
• 2 pounds heirloom tomatoes cut into 1-inch pieces
• 0.8 cup olive oil extra-virgin plus more for brushing
• 30 servings pepper freshly ground
• 1 small onion red
• 0.3 cup red wine vinegar 
• 1.3 cups ricotta salata crumbled
• 30 servings salt 

Equipment

• bowl
• grill
• cutting board
• chefs knife

Directions

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.
2. Add the tomatoes, onion, vinegar and the 3/4 cup of olive oil and season with salt and pepper.
3. Let the mixture stand at room temperature, stirring a few times, for at least 1 hour or up to 2 hours.
4. Light a grill.
5. Brush the bread with olive oil and grill over high heat until toasted and lightly charred in spots, 1 minute per side.
6. Let cool slightly, then cut into 1/2-inch cubes.
7. Add the bread and arugula to the tomatoes along with the ricotta salata and toss to combine.
8. Serve right away.