BREAD: Add ¼ cup of olive oil to a cold pan along with the 3 smashed garlic cloves and let it heat up over low heat. When the oil is hot enough where the garlic starts to sizzle, add the bread and kick the heat up to medium. Spray the bread with cooking spray toss and spray again so all the bread is coated. Sauté the bread, tossing and flipping as needed for 9-12 minutes or until crispy and golden. If the garlic starts browning too much at any point, just remove and discard; you don’t want that burnt garlic flavor! When the bread it golden, sprinkle with the parmesan cheese and continue to toss and cook for another 1-2 minutes or until the parmesan cooks and adheres to the bread. Remove the bread to a sheet pan or plate and allow it to cool completely before using in the salad.

TOMATOES: Add the sliced or halved tomatoes drizzle with ¼ cup of olive oil, red wine vinegar, minced garlic, dried oregano, sugar, black pepper, and flaked sea salt. Allow the tomatoes to marinate for at least 15 minutes. This is where all that flavor develops with tomato juices! Taste the dressing and adjust to preference, you might need a bit more salt or a little more sugar. It just depends on the tomatoes!

SALAD: Add the bread to the tomatoes along with the sliced red onions, cucumbers, and basil. Toss the salad before adding the arugula. Taste and adjust with additional salt if desired. Give it one final toss and serve immediately.