Tomato Salad With Grilled Rosemary Flatbreads

• 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

1. Whisk together first four ingredients in a large bowl; slowly whisk in olive oil. Whisk in shallot and 2 teaspoons of the rosemary.
2. Place tomatoes in a large shallow dish; drizzle with 2/3 cup of the dressing, and marinate until ready to serve.
3. Place the dough on an unfloured work surface. Knead the remaining 1 tablespoon of the rosemary into the dough. Lightly flour the work surface, and divide dough into 6 equal pieces; shape each one into a 7-inch circle 1/8 inch thick. (If the dough won't stay stretched to 7 inches, let it rest 5 minutes and try again.) Spray both sides of each round of dough with olive oil cooking spray; sprinkle with about 1/8 teaspoon kosher salt. Grill flatbreads over medium-high heat (350u0b0 to 400u0b0) 2 to 3 minutes until bubbles appear on top and underside is crisp. Turn, and grill 2 to 3 additional minutes.
4. Place lettuce in the bowl with the remaining dressing, and toss to coat; arrange on a large platter or six serving plates. Top the greens with the tomatoes and their juices and serve with the grilled flatbreads.

red wine vinegar, mustard, salt, freshly ground pepper, olive oil, shallot, fresh rosemary, mixed tomatoes, bread, olive oil cooking spray, kosher salt, romaine lettuce

Taken from www.myrecipes.com/recipe/tomato-salad-with-grilled-rosemary-flatbreads (may not work)