Steak Panzanella

• 1/2 pound day-old ciabatta bread, cut into 1-inch cubes (about 4 cups)
• 2 1/2 cups coarsely chopped tomato (about 1 pound)
• 1 cup coarsely chopped English cucumber
• 1/2 cup coarsely chopped fresh basil
• 1/2 cup vertically sliced red onion
• 1/2 cup julienne-cut bottled roasted red bell peppers
• 1 1/2 tablespoons capers
• 1 garlic clove, minced
• 3 tablespoons sherry vinegar
• 1 tablespoon extravirgin olive oil
• 3/4 teaspoon sugar
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1 1/2 cups loosely packed arugula

1. Preheat oven to 400u0b0.
2. Arrange bread cubes in a single layer on a baking sheet. Bake at 400u0b0 for 8 minutes or until toasted; cool.
3. Combine tomato and next 6 ingredients (through garlic) in a large bowl. Combine vinegar, oil, sugar, black pepper, and salt. Add vinegar mixture to tomato mixture; toss well. Cover and let stand 1 hour.
4. Add bread cubes, arugula, and Garlic-Rubbed Flank Steak to tomato mixture; toss gently to coat. Serve immediately.

bread, tomato, cucumber, fresh basil, red onion, julienne, capers, garlic, sherry vinegar, extravirgin olive oil, sugar, freshly ground black pepper, kosher salt, arugula

Taken from www.myrecipes.com/recipe/steak-panzanella (may not work)