2cupsbreadsuch as whole wheat or Italian, day-old, cubed
4tomatoeslarge ripe, cubed
1red onionthinly sliced
4cupsarugula
1/4cupextra virgin olive oil
2tablespoonsred wine vinegar
1teaspoonhoney
1teaspoondijon mustard
1clove garlicminced
sea saltto taste
pepperfreshly ground, to taste
Instructions
Lay the bread cubes out on a sheet pan and leave at room temperature for about 24 hours, or until they’re crusty. Alternatively, you can put the sheet pan in a 350 degree oven for 15 minutes until bread is crispy.
Combine the bread, tomatoes, onion and arugula in a large bowl and toss gently.
Whisk the oil, vinegar, honey, mustard, and garlic in a bowl. Season with salt and pepper. Combine the dressing with the salad and serve immediately.