Ingredients

1/4 cup xtra-virgin olive oil, plus more for brushing

1/4 cup red wine vinegar

1 teaspoon Dijon mustard

3/4 teaspoon salt

1/4 teaspoon pepper

1 14 ounce loaf Italian bread

1 small red onion, peeled and quartered

4 medium tomatoes (1-1/2 lbs total), diced into 1-inch pieces

1 large seedless cucumber, diced into 1/2-inch pieces

1 large garlic clove, minced

1 cup packed basil leaves, roughly chopped

Preparation

  1. Heat a grill or grill pan to medium-high heat. In a large bowl, whisk together olive oil, vinegar, mustard, salt and pepper. Set aside.
  2. Cut bread loaf in half crosswise, then cut each half lengthwise into four 1-inch-thick slices, for a total of 8 slices. Brush slices lightly with olive oil. Grill 2 minutes per side; set aside. Lightly brush onion quarters with olive oil. Grill 5 minutes; rotate and grill another 5 minutes.
  3. Cut bread slices into 1-inch cubes. Cut onion quarters into thin slices. Toss bread, onion, tomatoes, cucumber, garlic and basil in dressing. Cover and let stand for 30 minutes to allow flavors to combine.