Name: Stacked Tomato, Summer Vegetable and Grilled Bread Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 4 tablespoons olive oil; 2 tablespoons finely chopped and drained oil-packed sun-dried tomatoes; 1 tablespoon plus 1 teaspoon red wine vinegar; 1 tablespoon lemon juice; 1 tablespoon finely chopped fresh mint and basil; 1 teaspoon honey; 1/2 teaspoon finely chopped kalamata olives; 1/2 teaspoon minced fresh garlic; 1/4 teaspoon ground sea salt; 1 cup sliced cherry tomatoes (or other tiny tomatoes); 2 red bell peppers (choose long peppers over squatty ones); 2 large zucchinis; about 1/3 cup olive oil; sea salt; 4 1/2-inch thick slices of whole wheat peasant bread (large, oval-shaped slices should come from a boule or large loaf); 1 garlic clove, peeled; 3 cups baby arugula leaves (or other baby lettuce leaves, I used a mix); 2 small tomatoes, preferably yellow, sliced into fat rounds; 1/4 cup very roughly chopped basil and mint leaves; 4 ounces goat cheese, crumbled while cold and allowed to warm to room temperature