2 lbs. medium tomatoes, cored and cut into small wedges12 oz. country-style bread, torn into bite-size pieces and lightly toasted1 cup loosely packed baby arugula12 fresh basil leaves, torn½ red onion, thinly sliced½ cup extra-virgin olive oil3 tbsp. red wine vinegar2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
In a large bowl, combine the tomatoes, bread, arugula, basil, and onions.
In a small bowl, vigorously whisk together the oil, vinegar, and garlic; drizzle dressing over salad. Season generously with salt and pepper, toss to combine, and let sit for 10 minutes before serving.
Adapted from Saveur
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This recipe was most recently featured in
Boston Organics Newsletter No. 18 of 2014.