Stella Artois Tomato, Arugula, and Basil Salad
Adapted from kentuckyderby.com
5 ripe tomatoes (sliced thickly)*
1/4 cup Nicoise olives (halved)
1/4 cup loosely packed basil leaves (chopped)
4 thick bread slices (torn or cut into bitesized pieces)
Olive Oil (for bread)
4 oz. arugula leaves
6 tablespoons olive oil (for dressing)
1/4 cup red wine vinegar
1/4 cup Stella Artois
Preheat oven to 350 degrees.
Toss torn bread in olive oil and toast for approximately 10 minutes or until golden brown. Meanwhile, in a small bowl whisk together 6 tablespoons olive oil, 1/4 cup red wine vinegar and 1/4 cup Stella Artois. Place all ingredients in salad bowl and gently toss with desired amount of dressing. Season with salt and pepper and serve.
*Tailor the number of tomatoes according to the size of the tomatoes and how much tomato you want in your salad.