Bread Salad with Tomatoes and Arugula
Rinse the tomatoes, then halve and remove stems and inner core. Cut into wedges. Rinse and spin dry the arugula. Drain the mozzarella well and tear into small pieces. Cut the bread into small cubes and fry in a pan with melted butter until golden brown.
Press the garlic and add to the bread. Peel the onion, cut into thin rings and mix with the tomatoes, mozzarella, oil and balsamic vinegar. Season with salt and pepper. Fold into the slightly cooled bread pieces and arrange in bowls. Serve garnished with arugula.