Tomato Crouton Salad

• 4 c. French bread cubes, cut in 1-inch pieces
• 1 Tbsp. olive oil
• 1 tsp. dried thyme
• salt and pepper to taste
• 6 ripe tomatoes, cut into 6 pieces each
• 2 cucumbers
• 1/4 c. coarsely chopped shallots
• 1/4 c. chopped parsley or basil
• 3 Tbsp. extra virgin olive oil
• 3 Tbsp. red wine vinegar
• 2 bunches arugula or watercress

1. Preheat oven to 350u0b0.
2. Toss bread cubes with olive oil, thyme, salt and pepper.
3. Place in single layer on a baking sheet; toast for 20 to 25 minutes, or until golden.
4. Remove and cool; reserve. Place tomatoes in a large serving bowl.
5. Peel, halve lengthwise and seed cucumbers.
6. Cut in 1-inch lengths.
7. Add to tomatoes, along with shallots, parsley, extra virgin olive oil, vinegar, salt and pepper.
8. Just before serving, add toasted bread cubes; toss thoroughly.
9. Divide arugula between serving plates; top with salad.

bread, olive oil, thyme, salt, tomatoes, cucumbers, shallots, parsley, extra virgin olive oil, red wine vinegar, arugula

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433001 (may not work)