Panzanella Verde Salad

* A Bobby Flay recipe

Salad

Crusty Bread - I love Sourdough with this recipe.  Cut in cubes
3 oz Arugula (about half a package)
1 small english cucumber - peeled, seeded and chopped
1 cup olives - green and kalamata, halved
1 Tbsp drained capers
1/2 cup loosely chopped basil leaves - about 8 leaves

Basil Dressing

1/4 cup chopped basil
1/4 cup red wine vinegar
1/4 cup water
1 clove garlic - chopped
1/2 tsp honey (1 small squeeze)
1/2 cup olive oil.

1.  To make dressing, blend in a blender the basil, vinegar, water garlic and honey until smooth.  With the motor running, drizzle in the olive oil until emulsified.  The dressing will be a bit sour but compliments the saltiness of the olives.
2.  To make the croutons, toast the bread cubes in a hot pan, or in the oven.  You can also cut the loaf in half and grill, then cut into cubes.
3.  Mix Salad ingredients and some of the dressing until coated.  The bread will soak up some of the green dressing.