Summer Panzanella Salad

Steps

1. Add ¼ cup olive oil and the 3 smashed garlic cloves to a cold pan; heat over low until the garlic sizzles.
2. Add the bread, increase heat to medium, and spray with cooking spray, tossing to coat evenly.
3. Sauté the bread 9-12 minutes, tossing often, until crispy and golden; discard garlic if it browns too much.
4. Sprinkle parmesan over the bread and cook 1-2 minutes more until it adheres. Remove and let cool completely.
5. In a bowl, combine tomatoes, remaining ¼ cup olive oil, red wine vinegar, minced garlic, oregano, sugar, black pepper, and sea salt.
6. Let the tomato mixture marinate at least 15 minutes, then taste and adjust seasoning.
7. Add the cooled bread, red onion, cucumber, and basil to the tomatoes; toss well.
8. Add the arugula, toss again, adjust salt if needed, and serve immediately.