Grilled Bread and Tomato Salad

It is best to make this salad at least an hour before you are to serve it. This will give it time to have the flavors marry! Use only the ripest Roma or plum tomatoes.

3 large tomatoes or 6 Roma tomatoes, diced with seeds removed
3 Tbsp. diced shallots
2 cloves garlic, smashed to a paste with 1/2 tsp. salt
3 Tbsp. minced fresh basil

Vinaigrette:
1 clove garlic
1/4 cup red wine vinegar
1 1/2 tsp. balsamic vinegar
1/2 tsp. dried mustard
3/4 cup canola and extra virgin olive oil, combined
1/4 tsp. sugar
Salt and pepper to taste

Place all ingredients in a blender. Whirl for a couple of seconds. Then slowly add oil. Taste for seasoning. Toss half of the dressing with the tomato mixture.

Slice 1 loaf of good crusty bread in half. Brush bread with olive oil. Place on a hot grill. Grill until crispy. Cut into 1-inch pieces and add to tomatoes. Toss.

You might need more dressing. You want the bread to soak up some of the dressing but not so that it is soggy.