Panzanella Salad with Arugula

Ingredients

• 2 cups cubed day old bread, such as whole wheat or Italian
• 4 large ripe tomatoes, cubed
• 1 red onion, thinly sliced
• 4 cups arugula
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Sea salt and freshly ground pepper, to taste

Directions

   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.