Panzanella

5 oz. crusty bread
1/4 c. Extra-virgin olive oil
4 cloves garlic, chopped
1 pint cherry tomatoes, halved
1/2 red onion, chopped
1/2 cucumber, chopped
1/2 c. basil, chopped
1/4 c celery leaves, torn
2 cups. baby arugula
2 tbsp. red wine vinegar
Juice of 1/2 lemon
Salt and freshly cracked pepper

Preheat the oven to 400 degrees. Toss the bread crumbs with about a tablespoon of olive oil until it is well coated. Spread the bread on a baking sheet and bake until the bread begins to brown, about 10 minutes.

While the bread is baking, make the dressing. Use a large knife to chop and mash the garlic and salt into a paste on a cutting board. Scrape it into a large mixing bowl, add the lemon juice, vinegar, oil, salt, and pepper, and stir together. Add all of the rest of the ingredients and gently stir. Taste for seasoning. Finally, add the toasted bread and toss it all together. Taste it and season one last time with salt, pepper, and lemon juice.

Number of Servings: 6

Recipe submitted by SparkPeople user COMPASSLOST1.