Summer Panzanella

1 cup cherry tomatoes
1 cup strawberries halved
1/2 bunch basil
1/2 cup pickled red onions
1/4 cup pickled black mustard
1/4 cup balsamic
Sunflower seed cheese shards ( recipe from our GOURMET RAW book) or roasted cubed old day bread of your preference.

In a large bowl, mix the tomatoes and strawberries. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Allow the salad to sit for about half an hour for the flavors to blend. Arrange with pickled red onion, black mustard, sunflower seed shards and fresh basil, serve.