Stacked Tomato, Summer Vegetable And Grilled Bread Salad

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Cookie and Kate


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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

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