Ingredients

1 1/2 pounds plum tomatoes, diced
1/2 tsp coarse salt
1/4 tsp freshly ground black pepper
4 cups sourdough bread cubes
1(16-ounce) can artichoke hearts, drained and sliced
1 7-ounce jar roasted red peppers, drained and thinly sliced
1/2 ripe avocado, peeled and diced
1 tsp olive oil
10 slices prosciutto, diced
1 pound medium shrimp, peeled and deveined
12 cups watercress, cleaned and trimmed
1/4 cup fresh tarragon, chopped
2 tbsp balsamic vinegar
2 tbsp fresh lemon juice
2 tbsp Dijon mustard
1 clove garlic, minced
4 teaspoons olive oil
Salt and freshly ground black pepper to taste