Mediterranean Salad with Sun-Dried Tomato Vinaigrette

1 oz. sun-dried tomatoes
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons red-wine vinegar
1/2 garlic clove, minced 

1/2 teaspoon salt
1/3 cup olive oil
1 tablespoon minced fresh basil leaves

1. In a saucepan simmer the sun-dried tomatoes in 2 inches water for 3 minutes, or until they are tender, drain them, and mince them. Blend together the tomatoes, the vinegars, and the garlic, salt, add the oil in a stream to the blender, and process the vinaigrette until it is emulsified.

Spinach leaves

Cherry tomatoes

Spiralized (or julienne) zucchini

Bocconcini, mozzarella balls

Croutons, made from baguette