Panzanella Salad

1. 1

   Preheat grill to 350u00b0 to 400u00b0 (medium-high). Cut bread loaf into 8 (1-inch-thick) slices; cut slices in half, if desired.

2. 2

   Drizzle tomatoes and onion with 2 Tbsp. oil, tossing to coat.

3. 3

   Grill tomatoes and onion, covered with grill lid, over 350u00b0 to 400u00b0 (medium-high) heat 3 to 4 minutes on each side or until lightly charred.

4. 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. 5

   Brush bread slices with remaining 1 Tbsp. olive oil. Grill, without grill lid, over 350u00b0 to 400u00b0 (medium-high) heat 1 to 2 minutes on each side or until lightly browned and toasted.

6. 6

   Place grilled bread slices on individual serving plates; top with tomato mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.