8ouncesciabatta or other dense crusty Italian breadnot sourdough, sliced in ½ inch slices
½cupextra virgin olive oildivided
2tablespoonsred wine vinegar
1cupcherry tomato halvesor diced whole tomatoes
salt and coarsely ground black pepper
½cuproughly chopped fresh basil leaves
Heat the grill to medium-high. Brush the bread on both sides with ¼ cup olive oil. Place on the grill and grill until well toasted, being careful not to burn it; turning as needed. Cut into ½ inch cubes.
In a large bowl whisk together the remaining olive oil and red wine vinegar. Add the tomatoes, onions, and garlic; season with salt and a generous amount of black pepper. Add the bread cubes and basil, toss to combine. Serve immediately.