Recipe: Heirloom tomato panzanella | Style at Home

Ingredients

• 1/2 loaf rosemary focaccia
• 2 tsp + 6 tbsp extra-virgin olive oil, divided
• 4 tsp white wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp liquid honey
• 1/4 tsp each: salt and freshly ground black pepper
• 6 heirloom tomatoes, cored and cut into wedges
• 5 cups lightly packed arugula
• 1/3 cup thinly sliced red onion