Ingredients:

-4 medium-size slices sourdough, French bread, cut into cubes
-2 tablespoons extra-virgin olive oil
-1/2 teaspoon each salt and pepper
-2 large shallots, diced
-juice of 1/2 lemon
-1 lb (500 g) ripe cherry, plum, or grape tomatoes, halved
-2 red or yellow tomatoes, quartered
-2 yellow and/or red beefsteak tomatoes, cut into bite-sized chunks
-large bunch basil leaves, chopped
-4 oz (100 g) firm, mild, goat cheese, crumbled

Dressing Ingredients:
-1/2 garlic clove, chopped
-1 1/2 tablespoons red wine vinegar
-3 1/2 tablespoons extra-virgin olive oil
-1/2 teaspoon Dijon mustard

1. Preheat oven to 400 degrees F
2. On a baking sheet, toss the bread crumbs with the olive oil, salt, and pepper
3. Bake for 6 minutes or until light and golden
4. Remove from the oven and leave to cool
5. Meanwhile, toss the shallots with the lemon juice in a bowl
6. Place all of the dressing ingredients in a jar, close the lid, and shake well to combine
7. In a large bowl, combine the tomatoes and basil
8. Pour the dressing over the salad and turn to coat
9. Divide the salad between 6-8 small bowls, sprinkle with the goat cheese, and serve