Arugula Bread Salad Recipe

Ingredients

Serve 4

• 14 oz/400 g rustic farmhouse bread, preferably salt less

• 1 clove garlic

• 4 large firm-ripe tomatoes, coarsely chopped

• salt and freshly ground black pepper to taste

• juice of 1 lemon

• 5 tbsp extra-virgin olive oil

• 1 small bunch fresh basil, tom

• 1 red onion, coarsely chopped

• 1 cucumber, peeled and diced

• 1 green celery heart, coarsely chopped

• 30 black olives, pitted and chopped

• 1 bunch arugula/rocket

Method:

1. Slice the bread thinly and toast on both sides under the broiler (grill).

2. Rub all over with the garlic, let cool, and cut into cubes. 

3. Place the tomatoes in a colander set over a bowl and sprinkle with salt. Let drain for 15 minutes.

4. Mix the lemon juice, 5 tablespoons of oil, the basil, and salt and pepper in a small bowl.

5. Place all the ingredients in a salad bowl. Pour the oil dressing over the top and toss well.

6. Let stand for 30 minutes before serving.