Panzanella Salad

• 1 (12- to 16-oz.) ciabatta or Italian bread loaf
• 12 plum tomatoes, cut in half lengthwise
• 1 large red onion, cut into 8 wedges
• 5 tablespoons olive oil, divided
• 1/2 seedless cucumber, halved and sliced
• 1/2 cup firmly packed chopped fresh basil
• 4 teaspoons red wine vinegar
• 1 1/2 teaspoons minced garlic
• Salt and pepper to taste

1. Preheat grill to 350u0b0 to 400u0b0 (medium-high). Cut bread loaf into 8 (1-inch-thick) slices; cut slices in half, if desired.
2. Drizzle tomatoes and onion with 2 Tbsp. oil, tossing to coat.
3. Grill tomatoes and onion, covered with grill lid, over 350u0b0 to 400u0b0 (medium-high) heat 3 to 4 minutes on each side or until lightly charred.
4. Coarsely chop grilled tomatoes and onion, and place in a medium bowl. Add 2 Tbsp. oil, cucumber, and next 3 ingredients. Season with salt and pepper to taste.
5. Brush bread slices with remaining 1 Tbsp. olive oil. Grill, without grill lid, over 350u0b0 to 400u0b0 (medium-high) heat 1 to 2 minutes on each side or until lightly browned and toasted.
6. Place grilled bread slices on individual serving plates; top with tomato mixture.

bread loaf, tomatoes, red onion, olive oil, cucumber, fresh basil, red wine vinegar, garlic, salt

Taken from www.myrecipes.com/recipe/panzanella-salad-0 (may not work)