Three Bread Salad

Our whole family loves bread, any kind any time! This is a great recipe for us

• Ready In: 14 mins
• Serves: 4

Ingredients

• 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

• Dried Yellow Tomato Vinaigrette

• 1⁄4 cup  snipped dried yellow tomatoes (not oil-packed) or 1⁄4 cup tomatoes (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

Directions

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.