1 large ripe tomato, cored and cut into 3/4-inch pieces
4jarred roasted red peppers chopped and packed in water
.5English cucumberpeeled and chopped
1ccanned cannellini beans, rinsed and drained (any small white bean)
2c cups arugula
.25c chopped fresh basil
.25cchopped fresh parsley
Preheat the oven to 400 degrees F.
In a small bowl, whisk the lemon juice, garlic, and ⅛ teaspoon (a pinch) salt. Let the mixture stand while you toast the bread.
On a large rimmed baking sheet, toss the bread cubes with 1 tablespoon of the olive oil, spread them out, and bake until golden, 12 to 15 minutes. Let cool slightly before adding to the salad.
In a large bowl, combine the tomatoes, roasted peppers, cucumber, beans, arugula, basil, and parsley. Add toasted bread cubes to the bowl with vegetables. Whisk the remaining 2 tablespoons oil into the lemon-garlic mixture and add it to the salad. Toss and season with additional salt and pepper to taste. Serve immediately.