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Stella Artois® Tomato, Arugula, and Basil Salad
5 ripe tomatoes (sliced thickly)
2 tbsp Niçoise olives (chopped)
2 tbsp basil leaves (torn)
4 thick bread slices (torn in bitesized pieces)
Olive oil (for bread)
2 oz arugula leaves
3 tbsp olive oil (for dressing)
2 tbsp red wine vinegar
2 tbsp STELLA ARTOIS®
Preheat (oven) to 350 degrees.
Toss tornbread in olive oil and toast for approximately10 minutes or until golden brown. Place all ingredients in salad bowl and gently toss with 3 tablespoons olive oil, 2 tablespoons of red wine vinegar and 2 tablespoons of STELLA ARTOIS®. Seasonwith salt and pepper and serve.