Sweet: Deep concentrated bursts of roasted cherry tomatoes
Sour: Aged sherry vinegar
Bitter: Leaves of peppery arugula and fragrantly spicy basil
Salty: Milky yet sharp ricotta salata cheese
Pungent: Crunchy bite of shaved shallot

Not only does this colorful seasonal salad satisfy all of the five basic flavor receptor requirements in terms of taste, let’s talk a moment about texture! Juicy, crispy, crunchy, soft, warm and creamy; just a forkful will lead to sensory Nirvana.

Warm Rustic Bread Salad with Roasted Cherry Tomato Vinaigrette
Serves 2-4

1 lb. cherry tomatoes ( I used an assortment of reds and sungold)
4 cups randomly torn pieces from the inside of an artisanal multi-grain loaf of bread (save the crust to make breadcrumbs)
2 shallots thinly sliced
2 ounces arugula
1/2 cup torn basil leaves
Chunk of ricotta salata cheese ( I selected one that was still on the soft side), sliced
2 tablespoons aged sherry vinegar
Extra virgin olive oil
Coarse sea salt
Pinch red pepper flakes
Black pepper

Preheat the oven to 375. Place the tomatoes in a small roasting pan that will accommodate them snugly in one layer. Drizzle them with 3 tablespoons olive oil, and a good sprinkle of sea salt. Roast the tomatoes for 30 minutes, shaking them around halfway through the cooking time. The tomatoes should wrinkle and soften and give up their juices. Even though they may be juicy after 15 minutes, continue to roast so the juices concentrate. Remove from the oven and let rest. Drop the oven heat to 325.

While the tomatoes roast, place the sliced shallots in a small bowl with the sherry vinegar to macerate.

Toss the pieces of bread in a bowl with a couple of tablespoons of olive oil, a pinch of salt and a healthy pinch of red pepper flakes. Pour onto a sheet pan and bake, stirring halfway for 15-18 minutes or until done to your degree of crispness. Remove from the oven but keep on the sheet pan to remain warm while you finish the salad.

Strain the juices from the cherry tomatoes into a small bowl. Strain the sherry vinegar from the shallots and whisk into the juices. Taste and correct for acidic balance – more olive oil? More vinegar?

Place the arugula and basil in a large bowl. Drizzle on a tablespoon or so of olive oil to lightly coat, a sprinkle of salt (I like to season all of the components of my salads individually), and toss. Add the shallots, tomatoes and warm croutons, toss. Add vinaigrette to your liking – drier? Juicier? Toss and correct seasoning if needed. Fold in the ricotta salata. Plate and finish with fresh ground black pepper.

A very, very special *THANK YOU* to the talented conductress of lens and light, Donna Turner Ruhlman: for my new headshot, and for her generosity of self and spirit in helping this novice photographer learn to navigate her way around a camera.