Tuscan Bread Salad

This recipe is, for lack of better words, just so good. Its also really easy to make. This goes great with any dinner or as an appetizer.

Tuscan Bread Salad

Servings: 4

Ingredients:

4 (1 inch thick) slices of Italian bread

3/4 pound ripe tomatoes, cut into 1- to 2-inch chunks

2 tablespoons Tantillo Extra Virgin Olive Oil

1 tablespoon Red Wine Vinegar

2 tablespoons chopped pimento-stuffed, Spanish-style green olives

1 1/2 tablespoons drained Non Pareille Capers

1 teaspoon minced garlic

1/8 teaspoon hot chile flakes

Safeway salt and freshly ground black pepper

2 cups baby arugula

1/3 cup lightly packed  Basil leaves

Directions:

Preheat oven to 400 degrees F. Tear bread into 1/2- to 1-inch pieces and place in a baking

pan. Bake until bread is light golden and crisp, 10 to 15 minutes, stirring occasionally. Let cool. Meanwhile, place tomatoes and any juices in a salad bowl. Stir in olive oil, vinegar, olives, capers, garlic, and chile flakes. Stir cool bread into tomato mixture. Season to taste with salt and pepper. Let stand just until bread is softened, 10 to 15 minutes, stirring occasionally. Add arugula and basil, mix, and serve.

Recipe courtesy of Safeway