INGREDIENTS

• 1/2 loaf rosemary focaccia
• 2 tsp + 6 tbsp extra-virgin olive oil, divided
• 4 tsp white wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp liquid honey
• 1/4 tsp each: salt and freshly ground black pepper
• 6 heirloom tomatoes, cored and cut into wedges
• 5 cups lightly packed arugula
• 1/3 cup thinly sliced red onion

DIRECTIONS

1 Brush the focaccia with 2 teaspoons of the olive oil.

2 Place on a greased grill over medium-high heat and toast, turning occasionally, until the focaccia is crisp and golden, about 5 minutes.

3 Allow to cool; cut into 1" cubes. (The croutons can be stored in an airtight container for up to 2 days.)

4 While the focaccia is grilling, whisk together the remaining olive oil, the vinegar, mustard, honey, salt and pepper in a large bowl. (The dressing can be refrigerated in an airtight container for up to 5 days.)

5 Toss together the dressing, croutons, tomatoes, arugula and red onion in a large salad bowl; serve.

Prep & cook time: 30 minutes
Serves: 8 to 10