Ingredients & Directions

4-6 vine ripened tomatoes, cut into large cubes or wedges
½ lb sliced country-style Italian bread, or flatbread
1¼ cups red onions, thinly sliced
3 cups spring greens
¼ cup sprouted pea shoots
½ cup pitted olives
8 oz grilled cooked shrimp
â…“ cup asiago cheese, shaved
 
Dressing:
2 teaspoons garlic, minced
1 tablespoon Dijon mustard
1/4 cup red wine vinegar or balsamic
1/2 cup Italian extra-virgin olive oil
¼ cup fresh fresh Italian herbs (basil, oregano, thyme), stems removed, washed and spun dry, turn into pieces
Salt and freshly ground black pepper
 
For dressing, whisk all ingredients together in a small bowl and set aside.
 
Brush the bread with a generous amount of dressing.  Either grill until toasty or broil until browned on both sides.  Cut into bite sized pieces and place in a large bowl.  Mix in the tomatoes, bread, and remaining ingredients with the remaining dressing.  Serve with extra cheese and fresh lemon on the side.
Yields: 4 servings.
 
Recipe provided by Stephen Shern