Pomodori bruschette

• 1 small red onion, cut into very thin half moons 
• ¹⁄4 cup red wine vinegar 
• 1 tablespoon chopped fresh oregano or ¹⁄2 teaspoon dried oregano 
• ¹⁄2 cup extra-virgin olive oil 
• 4 large ripe tomatoes, cored and thinly sliced 
• ¹⁄2 cup pitted and coarsely chopped kalamata olives ¹⁄2 cup shredded ricotta salata, divided
• Kosher salt and freshly ground black pepper 
• Bruschette 
• 8 wide slices any crusty rustic bread 
• 8 garlic cloves, peeled and cut in halves 
• Extra-virgin olive oil 
• 8 large fresh basil leaves, coarsely torn into dime-sized pieces

Preparation:

To make the topping, soak the onion in a small bowl with cold water to cover for 30 minutes. Drain well and pat dry. Whisk the vinegar and oregano in a large bowl. Gradually whisk in the olive oil. Add the tomatoes, drained onion, olives, and ¹⁄4 cup of the ricotta salata and mix. Season with salt and pepper. Let stand at room temperature for 1 to 2 hours for the flavors to blend. Just before serving, preheat an outdoor grill (preferably charcoal) or broiler on high. Toast the bread, turning once, until golden, about 3 minutes. Rub each toasted bread slice with a garlic half. (You don’t have to use all of the garlic). Place the bread on a serving platter. Drizzle olive oil over the toasts. Heap equal amounts of the tomato topping, with some of its juices, over each bruschetta. Sprinkle with the remaining ¹⁄4 cup of ricotta salata and the basil leaves. Serve at once. The cold water soak reduces the strong onion flavor. Use this tip for any salad where you want the onion to play nice with the other ingredients.