Serves: 4 (makes 4 slices)
Calories: 300/serving
| Ingredient | Qty | Prep |
| For Dressing | ||
| Olive oil | 4 tbsp | |
| Red wine vinegar | 1 tbsp | adjust to taste |
| Lemon juice | 1 tbsp | optional |
| Honey | 1/2 tsp | |
| Sundried Tomato | 4 tbsp | finely chopped |
| Olives | 1 tbsp | finely chopped |
| Basil & Mint | 1 tsp | finely chopped |
| Garlic | 1/2 tsp | minced |
| Sea Salt | 1/4 tsp | |
| Cherry Tomato | 1 cup | sliced |
| For Salad Stack | ||
| Red peppers | 2 | sliced into thick long strips |
| Lettuce | 2-3 cups | optional |
| Zuchini | 1 | cut in half; sliced vertically into 1 inch slices |
| Tomato basil bread | 4 | Panera |
| Tomato | 2 | sliced, optional |
| Basil & Mint | 1/4 cup | optional |
| Salt | to taste | |
| Oil | 1 - 2 tsp |
Method:
- Whisk dressing ingredients and then add sundried and cherry tomatoes; set aside
- Toast/Grill the bread, peppers and zuchini. Season with basil, salt and pepper.
- Stack in order: lettuce, basil & mint, bread, zuchini, peppers, tomato rounds
- Pour dressing on top & serve
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