• 1 medium loaf (about ½ lb) Ciabatta bread, cut lengthwise into 1″ thick slices
  • 1/2 cup Tuscan Herb Olive Oil
  • Kosher salt
  • 1 clove garlic, halved lengthwise
  • 1 pint cherry or grape tomatoes, halved
  • 1 bunch scallions, both white and green parts (about 8, trimmed/thinly sliced)
  • Basil leaves (about 6, torn into small pieces)
  • 1/4 cup Traditional Balsamic Vinegar
  • 8 oz. fresh Mozzarella, cut into bite size chunks

Heat and clean grill. Using a pastry brush, dab both sides of the bread slices with 2 tbsp of the olive oil and sprinkle with 1/2 tsp salt. Grill the bread until it browns and has good grill marks, about 2 minutes. Grill the other side until browned, about 2 minutes more, then transfer to cutting board to cool. Rub the cut sides of the garlic over the bread and then discard the garlic. Put the cherry tomatoes and scallions in a large serving bowl with the basil leaves, then cut the bread into 1″ pieces and add to the bowl. In a small bowl, whisk the remaining oil with the balsamic vinegar and toss well with the salad. Let the salad sit for up to 2 hours before serving