Greek Salad with a Cherry Tomato Vinaigrette

For the cherry tomato dressing:
1. Place a large pan on medium heat. Add the cherry tomatoes (no oil needed) and cook in the pan for 15 -20 minutes until they are starting to burst open and brown, stirring often. Let cooked tomatoes cool for about 10 minutes.
2. In a blender, add cooked cherry tomatoes and the remaining dressing ingredients. Blend for about 30 seconds until dressing is smooth. Set aside.

For the croutons:
1. Preheat oven to 400ºF. Place diced bread on a large sheet pan and drizzle with olive oil and season with salt, garlic powder, and oregano.
2. Place in the oven for about 10 minutes, until bread cubes are crispy.

To assemble the salad:
1. In a large bowl, mix together all salad ingredients, except for the lettuce.
2. Place 1-2 cups of lettuce in each bowl and top with about vegetable mixture and a handful of croutons.
3. Top with the cherry tomato dressing and enjoy!