Panzanella Salad

Ingredients

• 0.5 cup basil fresh packed chopped
• 0.5 cup basil fresh packed chopped
• 12 oz bread crumbs italian
• 0.5  cucumber seedless halved sliced
• 1.5 teaspoons garlic minced
• 5 tablespoons olive oil divided
• 12  plum tomatoes cut in half lengthwise
• 1 large onion red cut into 8 wedges
• 4 teaspoons red wine vinegar 
• 8 servings salt and pepper to taste

Equipment

• bowl
• grill

Directions

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