Tomato Crouton Salad - cooking recipe

Ingredients

4 c. French bread cubes, cut in 1-inch pieces
1 Tbsp. olive oil
1 tsp. dried thyme
salt and pepper to taste
6 ripe tomatoes, cut into 6 pieces each
2 cucumbers
1/4 c. coarsely chopped shallots
1/4 c. chopped parsley or basil
3 Tbsp. extra virgin olive oil
3 Tbsp. red wine vinegar
2 bunches arugula or watercress

Preparation

Preheat oven to 350\u00b0.
Toss bread cubes with olive oil, thyme, salt and pepper.
Place in single layer on a baking sheet; toast for 20 to 25 minutes, or until golden.
Remove and cool; reserve. Place tomatoes in a large serving bowl.
Peel, halve lengthwise and seed cucumbers.
Cut in 1-inch lengths.
Add to tomatoes, along with shallots, parsley, extra virgin olive oil, vinegar, salt and pepper.
Just before serving, add toasted bread cubes; toss thoroughly.
Divide arugula between serving plates; top with salad.