Tuscan Grilled Bread Salad

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