Recipe

Sicilian Tomato Salad with Pecorino Vinaigrette

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Sicilian Tomato Salad with Pecorino Vinaigrette

Photo by arielleclementine

This recipe was entered in the contest for Your Best Cherry Tomatoes
EmilyC's Testing Notes: Simply put, this salad is delicious. It’s easy to assemble, loaded with flavor, and fun to eat. There are a lot of tomato salads out there, but a few thoughtful details make arielleclementine’s...
Simply put, this salad is delicious. It’s easy to assemble, loaded with flavor, and fun to eat. There are a lot of tomato salads out there, but a few thoughtful details make arielleclementine’s version stand out. First, the addition of freshly grated pecorino to an otherwise standard red wine vinaigrette ups the flavor tremendously, an idea I’ll be stealing for other salads. I also love the details of serving the salad over a big piece of grilled, garlic-rubbed bread (whimsical and practical!) and then showering it with grated ricotta salata, which perfectly complements the more assertive red onion and kalamata olives. All of my testers raved. It’s a salad worthy of your finest cherry tomatoes. - EmilyC

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Chef
arielleclementine's Notes: This is my attempt to recreate my favorite dish from Mandola's in Austin. It's somewhere between overloaded bruschetta and deconstructed panzanella, and it's totally delicious. It makes for...
This is my attempt to recreate my favorite dish from Mandola's in Austin. It's somewhere between overloaded bruschetta and deconstructed panzanella, and it's totally delicious. It makes for a very happy light summer supper. - arielleclementine

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Serves 2

1 pint cherry tomatoes, halved Ask a question about this ingredient

1/2 small red onion, sliced very thinly Ask a question about this ingredient

1/4 cup kalamata olives, pitted and halved Ask a question about this ingredient

2 tablespoons fresh oregano leaves Ask a question about this ingredient

1 tablespoon red wine vinegar Ask a question about this ingredient

2 tablespoons finely grated aged pecorino Ask a question about this ingredient

pinch of kosher salt and black pepper Ask a question about this ingredient

3 tablespoons extra virgin olive oil Ask a question about this ingredient

4 thick slices country white bread Ask a question about this ingredient

1 clove garlic, smashed Ask a question about this ingredient

extra virgin olive oil, for drizzling Ask a question about this ingredient

kosher salt and black pepper, for sprinkling Ask a question about this ingredient

2 ounces ricotta salata, grated Ask a question about this ingredient

Fire up your charcoal grill or preheat a gas one.
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Combine the cherry tomatoes, red onion, kalamata olives, and oregano in a medium bowl.
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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.
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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.
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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.
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