Bruschetta Dinner Salad

• 4 large slices of dense, crusty Italian bread
• 2 tablespoons olive oil
• 1 clove garlic
• 1 1/2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 large bunch arugula
• 2 pounds assorted ripe tomatoes

1. Turn on broiler, if using.
2. Brush olive oil lightly over one side of each bread slice, using no more than 1 tablespoon all together.
3. Cut garlic clove and rub oiled side of bread with the cut side of garlic.
4. Prepare stove-top grill, if using.
5. Grill or broil bread on prepared side until it browns.
6. Whisk the remaining oil with the vinegar and mustard.
7. Trim, wash and dry the arugula, and set aside.
8. Wash, trim and thickly slice the tomatoes, leaving any cherry or tiny pear-shaped tomatoes whole.
9. Arrange arugula on two plates.
10. Cut toasted bread in half and place the side brushed with oil up.
11. Arrange bread on top of arugula.
12. Arrange tomato slices on the bread, and scatter the remaining tomatoes on the arugula.
13. Sprinkle the dressing over the tomatoes.
14. Then, turn over the tomatoes that are on top of the bread so that the dressing seeps into the bread.

crusty italian bread, olive oil, clove garlic, balsamic vinegar, mustard, arugula, tomatoes

Taken from cooking.nytimes.com/recipes/3245 (may not work)