1large cucumberseeded and chopped into 1/2 inch pieces
3cupsday-old crusty white breadfrench or ciabatta, cubed
2Tchampagne or red wine vinegar
salt and pepper to taste
In a large mixing bowl, combine tomatoes, cucumber, capers, basil and arugula.
Over medium heat, brown pancetta in a frying pan. Remove pancetta from pan and retain 2 T of rendered fat. Smash garlic cloves and place in frying pan with pancetta fat, cook for 3 minutes until garlic is lightly browned. Remove from pan and discard. Add cubed bread to pancetta fat, mix and lightly toast. When toasted, add bread and pancetta tomato mixture. Mix olive oil and vinegar until emulsified, add salt and pepper to taste and dress. Serve immediately.
Amount Per Serving (6 g)
* Percent Daily Values are based on a 2000 calorie diet.