Panzanella (Grilled Tuscan Tomato and Bread Salad)

I have been on a bit of a salad kick lately.  I think maybe it's because the average temperature here has been in the 90s and I haven't really been in the mood to use my oven. I have seen so many different versions of this salad and have always been tempted to give it a try but for one reason or another, never did.  Well, I finally made it the other night and I can guarantee this salad will be appearing often in our house!  It was so good-and very satisfying.  I made it with some chicken also prepared on the grill so the entire meal was basically made on the grill-no oven required!

Panzanella (Grilled Tuscan Tomato and Bread Salad)

1/2 pound thick bread (such as French bread), cut into 1 inch thick slices
1/4 cup plus 2 tablespoons olive oil
3 large vine ripened tomatoes, cut into 1 inch cubes (about 4 cups)
1 cucumber, peeled and cut into 1 inch cubes (about 2 cups)
1/4 cup loosely packed fresh basil, in bite size pieces
1 Tablespoon red wine vinegar
salt and pepper

Heat a grill to medium. Brush the bread slices on both sides with the 2 tablespoons of oil. Grill until lightly charred on both sides, 4 to 5 minutes. Let the bread cool slightly, then cut into cubes.

In a large bowl, toss the bread cubes with the diced tomatoes, cucumber, and basil. Drizzle with the vinegar and the remaining 1/4 cup oil, and season with salt and pepper. Toss to combine and serve.

Recipe inspired by epicurious.com, Emeril Lagasse, and Ina Garten