Panzanella (Rustic Italian Salad)

• 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

In a large bowl, combine the tomatoes, bread, arugula, basil, and onions.

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.