Panzanella Bread and Tomato Salad
Ingredients
- 2 lb. medium tomatoes, cored and cut into small wedges
- 12 oz. country-style bread, torn into bite-size pieces and lightly toasted
- 1 cup loosely packed baby arugula
- 12 fresh basil leaves, torn
- 1⁄2 red onion, thinly sliced
- 1⁄2 cup extra-virgin olive oil
- 3 tbsp. red wine vinegar
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
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