Warm Arugula Bread Salad

• 3 tablespoons olive oil, extra-virgin divided
• 2 slices whole wheat bread crusty, cut into 1-inch cubes, 2 cups
• 1 cup cherry tomatoes halved
• 7 ounces arugula (roquette) about 8 cups
• 1 tablespoon garlic minced
• 18 teaspoon salt
• 18 teaspoon black pepper freshly ground
• 2 tablespoons balsamic vinegar
• 3/4 ounce parmesan, parmigiano-reggiano cheese, grated shaved (1/4 cup)

1. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.
2. Stir in bread; cook, stirring occasionally, until crisp and starting to brown, 5 to 6 minutes.
3. Add tomatoes and arugula; cook, stirring, until arugula just wilts, about 1 minute.
4. Push the mixture to one side.
5. Add remaining 1 tablespoon oil to the empty side and cook garlic, stirring constantly, until fragrant and sizzling, 15 seconds.
6. Stir into the bread mixture.
7. Remove from heat, season with salt and pepper, drizzle with vinegar and toss to combine.
8. Serve warm, topped with Parmesan.

olive oil, whole wheat bread crusty, tomatoes, arugula, garlic, salt, black pepper, balsamic vinegar, parmesan

Taken from recipeland.com/recipe/v/warm-arugula-bread-salad-49497 (may not work)