Panzanella Verde

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Bread:

1 loaf day-old ciabatta, halved lengthwise 

Olive oil 

Kosher salt and freshly ground black pepper 

Vinaigrette:

1/4 cup chopped fresh basil

1/4 cup red wine vinegar 

1 clove garlic, chopped 

Pinch sugar 

1/2 cup extra-virgin olive oil, plus more for drizzling 

Kosher salt and freshly ground black pepper 

Salad:

2 ounces baby arugula 

1 small English cucumber, quartered and diced 

1 cup pitted cerignola or manzanilla olives 

1 cup pitted picholine olives 

1 tablespoon capers, drained 

1 cup fresh flat-leaf parsley leaves 

1/2 cup torn fresh basil leaves 

Extra-virgin olive oil, for drizzling