Panzanella (Bread and Tomato Salad) | Saveur

Ingredients

• 2 lb. 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
• 1⁄2 red onion, thinly sliced
• 1⁄2 cup extra-virgin olive oil
• 3 tbsp. red wine vinegar
• 2 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste