Stacked Tomato, Summer Vegetable and Grilled Bread Salad

INGREDIENTS

• 4 tablespoons olive oil
• 2 tablespoons finely chopped and drained oil-packed sun-dried tomatoes
• 1 tablespoon plus 1 teaspoon red wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped fresh mint and basil
• 1 teaspoon honey
• 1/2 teaspoon finely chopped kalamata olives
• 1/2 teaspoon minced fresh garlic
• 1/4 teaspoon ground sea salt
• 1 cup sliced cherry tomatoes (or other tiny tomatoes)
• 2 red bell peppers (choose long peppers over squatty ones)
• 2 large zucchinis
• about 1/3 cup olive oil
• sea salt
• 4 1/2-inch thick slices of whole wheat peasant bread (large, oval-shaped slices should come from a boule or large loaf)
• 1 garlic clove, peeled
• 3 cups baby arugula leaves (or other baby lettuce leaves, I used a mix)
• 2 small tomatoes, preferably yellow, sliced into fat rounds
• 1/4 cup very roughly chopped basil and mint leaves
• 4 ounces goat cheese, crumbled while cold and allowed to warm to room temperature