This salad is a traditional way to use up day-old bread; the dressing softens the bread and makes it a little more palatable. You can use fresh bread, but stale bread will hold up better under the dressing (super-fresh bread has a tendency to fall apart).

　　

Ingredients

SERVES 6

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Meanwhile, use a vegetable peeler to make shards out of the Parmigiano.

　　

Step 4

When you’re 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.

　　

Step 5

Garnish with the remaining Parmigiano and lots of black pepper.

　　Bi-Rite Market's Eat Good Food