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1
For the bread: Heat a charcoal or gas grill to medium.
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2
Brush the bread with oil and season with salt and pepper.
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3
Grill on both sides until lightly golden brown.
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4
Remove, and cut into large dice.
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5
Set aside.
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6
For the vinaigrette: Combine the basil, vinegar, garlic, sugar and 1/4 cup water in a blender and blend until smooth.
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7
With the motor running, slowly add the oil and blend until emulsified.
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8
Season with salt and pepper.
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9
For the salad: Put the arugula, cucumbers, olives, capers, parsley and basil in a large bowl.
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10
Add three-quarters of the vinaigrette and toss to coat the vegetables.
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11
Add the bread and toss to coat.
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12
Transfer to a large platter and drizzle with the remaining vinaigrette and EVOO.
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13
Serve at room temperature.
