ingredients

• 1/2 lb. crusty bread, cubed
• 2 to 3 tomatoes, cubed
• 1 small bunch arugula leaves, sliced
• 4 scallions, sliced thin
• 1/2 cup flat leaf parsley leaves, packed
• 1/2 cup basil leaves, packed
• 1/2 c. extra virgin olive oil
• 1/4 c. champagne or white wine vinegar
• 1 to 2 garlic cloves, minced
• kosher salt and ground black pepper to taste

preparation

1. Preheat oven to 350 degrees F. Spread bread onto a baking sheet and bake until cubes are toasted a pale golden. Let cool.
2. Toss together bread with tomatoes, cucumber, arugula, scallions, and herbs.
3. In a small jar, mix together olive oil, vinegar, garlic, salt and pepper. Pour dressing over salad and toss to combine.
4. Let stand, stirring occasionally, for 30 minutes to 1 hour. Taste and adjust seasonings, oil and vinegar.