Three Bread Salad

• 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
• 14 cup snipped dried yellow tomatoes (not oil-packed) or 14 cup tomatoes (not oil-packed)
• 1 cup boiling water
• 14 cup red wine vinegar
• 1 tablespoon dijon-style mustard
• 2 teaspoons snipped fresh thyme or 12 teaspoon dried thyme, crushed
• 14 teaspoon salt
• 18 teaspoon fresh coarse ground black pepper
• 13 cup olive oil

1. To prepare Dried Yellow Tomato Vinaigrette.
2. Place dried yellow or red tomatoes in a small bowl.
3. Add boiling water; cover and let stand 10 minutes.
4. Drain tomatoes, reserving 1/2 cup of the liquid.
5. In a blender container or food processor bowl combine tomatoes and their reserved liquid, red wine vinegar, Dijon-style mustard, thyme, salt, and pepper.
6. Cover and blend or process until nearly smooth.
7. Gradually add olive oil, processing until combined and slightly thickened.
8. Transfer to a storage container.
9. Cover and chill.
10. In a large salad bowl combine mixed greens, sourdough pieces, pita wedges, torn pumpernickel, sliced onion, and tomatoes.
11. Drizzle with the Dried Yellow Tomato Vinaigrette; toss gently to coat.
12. Top with cheese.

mixed salad greens, crusty, whole wheat pita bread, bread, sweet onion, pearshaped tomatoes, cheese, tomatoes, boiling water, red wine vinegar, mustard, thyme, salt, fresh coarse ground black pepper, olive oil

Taken from www.food.com/recipe/three-bread-salad-512900 (may not work)