2 lbs. medium tomatoes, cored and cut into small wedges 12 oz. country-style bread, torn into bite-size pieces and lightly toasted 1 cup loosely packed baby arugula 12 fresh basil leaves, torn ½ red onion, thinly sliced ½ cup extra-virgin olive oil 3 tbsp. red wine vinegar 2 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste
1. In a large bowl, combine the tomatoes, bread, arugula, basil, and onions.
2. 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.