1 pound bread (such as roasted garlic/rosemary/olive), cubed
1 cup olive oil
½ cup white balsamic vinegar
½ cup pitted whole Mediterranean olives (green or black)
¼ cup capers
1 tablespoon dried Italian herbs
1 tablespoon garlic, minced
1 small bunch each: Italian parsley, thyme, rosemary, basil, roughly chopped
½ cup pine nuts, toasted
½ cup of marinated artichokes, plus the liquid
1 cup Asiago cheese, shredded
1 quart cherry tomatoes, cut in half