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.
4 (1 inch thick) slices of Italian bread
3/4 pound ripe tomatoes, cut into 1- to 2-inch chunks
2 tablespoons TantilloExtra 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
1
Preheat oven to 400 degrees F. Tear bread into 1/2- to 1-inch pieces and place in a baking pan.
2
Bake until bread is light golden and crisp, 10 to 15 minutes, stirring occasionally.
3
Let cool. Meanwhile, place tomatoes and any juices in a salad bowl.
4
Stir in TantilloExtra Virgin Olive Oil, vinegar, olives, capers, garlic, and chile flakes.
5
Stir cool bread into tomato mixture.
6
Season to taste with salt and pepper.
7
Let stand just until bread is softened, 10 to 15 minutes, stirring occasionally.
8
Add arugula and basil, mix, and serve.
Ingredients
4 (1 inch thick) slices of Italian bread
3/4 pound ripe tomatoes, cut into 1- to 2-inch chunks
2 tablespoons TantilloExtra 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
