Tomato Salad With Grilled Rosemary Flatbreads

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Coastal Living


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1/3 cup red wine vinegar

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2/3 cup olive oil

1 tablespoon minced shallot

2 teaspoons plus 1 tablespoon minced fresh rosemary, divided

3 pounds mixed tomatoes, halved or cut into 1/2-inch wedges

1 pound frozen bread dough, thawed

Olive oil cooking spray

Kosher salt

1 head romaine lettuce, torn into bite-size pieces

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