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Categories:
crusty heirloom tomatoes arugula red onion chickpeas capers extra-virgin olive oil red wine vinegar basil kosher salt freshly ground black pepper
Viewed: 97 - Published at: 7 years agoIngredients
- 3/4 pound day-old crusty whole-grain bread, cut into 1-in. chunks
- 2 large heirloom tomatoes, cut into 1-in. chunks
- 2 cups lightly packed arugula
- 1/2 cup thinly sliced red onion
- 1 can (15 oz.) chickpeas (garbanzos), drained
- 2 tablespoons capers
- 1/2 cup extra-virgin olive oil
- 3 tablespoons red-wine vinegar
- 12 fresh basil leaves, cut into thin strips
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Method
- In a large bowl, combine all ingredients, tossing well to coat evenly.
- Note: Nutritional analysis is per serving.
