Tuscan Panzanella with Sun-Dried Tomato Vinaigrette - Forks Over Knives

Ingredients

• 4 sun-dried tomato pieces (not oil-packed)
• ¼ cup balsamic vinegar
• 2 tablespoons pine nuts
• 1 clove garlic
• ¼ teaspoon dried oregano
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 4 slices whole grain bread, cut into ¾-inch cubes
• 2 cups chopped romaine
• 2 medium tomatoes, cut into wedges
• 1 cup chopped red bell pepper
• 1 English cucumber, halved lengthwise, seeded, and thinly sliced
• ½ of a small red onion, thinly sliced
• 10 to 12 fresh basil leaves, chopped