There are two ways to prepare this salad–raw or gently cooked. The bread is, of course, baked, but it, too, can be added “fresh” or as croutons, which are usually baked or fried. Both ways are delicious; for me the cooked version is more of a side dish and the raw, salad.

2 T olive oil, plus extra if needed
2 c cubed whole wheat bread (1-inch cubes or so)
1 1/2 c chopped tomatoes
1 bunch arugula, coarsely chopped
1 T minced garlic
salt and pepper, to taste
2 T vinegar or lemon juice
Parmesan, Romano, or Asiago cheese, grated or shaved, to taste

1. For cooked version–heat the oil in a large skillet over medium heat. Add the bread cubes and cook, stirring frequently, until the cubes crispen and begin to brown, about five minutes. Make sure all sides of the cubes brown.

2. Add the tomatoes and arugula and cook, stirring, until the arugula wilts and the tomatoes are heated through but still retain their shape, a minute or two. Remove to a serving bowl.

3. Put skillet back on heating element. If necessary, add a bit more oil. Add garlic and cook until garlic is fragrant, about a minute. Scrape into bread mixture. Add salt, pepper, and vinegar and toss to combine. Top with cheese and serve.

4. For raw version, combine all ingredients except cheese and toss to combine. Serve topped with cheese. The bread is not cooked here, though you could, if you wanted to–some bread salads are made this way.