Three Bread Salad

Total Time: 14 mins Preparation Time: 14 mins

Ingredients

• Servings: 4
• 6 cups mixed salad greens
• 2 inches thick slices crusty sourdough bread, cut into irregular pieces
• 8 inches whole wheat pita bread rounds, cut into 12 wedges
• 2 slices pumpernickel bread, torn into pieces
• 1 small sweet onion, very thinly sliced and separated into rings
• 1 cup pear-shaped tomatoes or 1 cup cherry tomatoes
• 2 ounces shaved dry monterey jack cheese or 2 ounces other hard grating cheese
• 1/4 cup snipped dried yellow tomatoes (not oil-packed) or 1/4 cup tomato (not oil-packed)
• 1 cup boiling water
• 1/4 cup red wine vinegar
• 1 tablespoon dijon-style mustard
• 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon fresh coarse ground black pepper
• 1/3 cup olive oil

Recipe

• 1 to prepare dried yellow tomato vinaigrette. place dried yellow or red tomatoes in a small bowl. add boiling water; cover and let stand 10 minutes. drain tomatoes, reserving 1/2 cup of the liquid. in a blender container or food processor bowl combine tomatoes and their reserved liquid, red wine vinegar, dijon-style mustard, thyme, salt, and pepper. cover and blend or process until nearly smooth. gradually add olive oil, processing until combined and slightly thickened. transfer to a storage container. cover and chill.
• 2 in a large salad bowl combine mixed greens, sourdough pieces, pita wedges, torn pumpernickel, sliced onion, and tomatoes. drizzle with the dried yellow tomato vinaigrette; toss gently to coat. top with cheese.