For an easy and flavorful side dish, toss arugula leaves with toasted Italian bread cube, cherry tomatoes, and our homemade vinaigrette dressing.
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
2 cups (1/2-inch) cubed Italian bread
2 cups arugula
1 1/2 cups quartered cherry tomatoes
How to Make It
Preheat broiler. Combine olive oil, balsamic vinegar, Dijon, and pepper in a bowl; stir with a whisk. Place cubed Italian bread on a jelly-roll pan. Broil 2 minutes or until toasted; stir after 1 minute. Add bread to bowl; toss. Add arugula and quartered cherry tomatoes; toss.