Panzanella with a Mexican Twist

In a dressing cruet or mason jar, combine dressing ingredients and shake well to combine; reserve.
To make the salad croutons, preheat the oven to 400 degrees F.
Spray a baking sheet with non-stick cooking spray. Toss the bread cubes with 2 tablespoons olive oil; season with salt and pepper. Bake bread cubes for about 10 minutes or until golden brown; remove from oven and set aside to cool.
Preheat a grill or grill pan over medium-high heat. Cook the steak about five to six minutes on the first side, flip, and cook for additional three to four minutes or until slightly pink in the middle. Remove from heat and set aside to rest before slicing the steak into thin strips across the grain, on the bias.
Next, preheat a skillet to medium-high heat. Add 2 tablespoons olive oil to the skillet; when the oil is nicely hot, and the shrimp, cooking just a few seconds until the shrimp begin to curl; remove at once,
To make the salad, in a large serving bowl or platter, add the croutons, cucumbers, tomatoes, red onion, oregano, shrimp, and sliced steak. Pour desired amount of prepared salsa dressing over all, then toss well. Let salad rest for 5-10 minutes before serving. Season to taste with salt and pepper.