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3/4 pound day-old crusty whole-grain bread, cut into 1-inch chunks
2 large tomatoes, cut into 1-inch chunks
2 cups lightly packed arugula or romaine
1/2 cup thinly sliced red onion
1 can (15 ounce) chickpeas (garbanzos), rinsed and drained
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2 tablespoons capers
1/2 cup olive oil
3 tablespoons red-wine vinegar
12 fresh basil leaves, cut into thin strips
1/2 teaspoon salt
1 teaspoon black pepper
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