Grilled Panzanella Salad - cooking recipe

Ingredients

1 large tomatoes, diced
1 cup cucumber, seeded,diced
3/4 cup Fontina cheese, cubed
1/2 cup kalamata olive, pitted,halved
1/4 cup torn fresh basil
1/4 cup fresh parsley leaves
1/4 cup fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon sugar
salt and pepper
3 tablespoons extra virgin olive oil
5 slices day old crusty bread (1\" thick)
1 red bell pepper, seeded,quartered
1/2 red onion, cut into 1/2 inch thick rounds (see note)
salt and pepper
1 clove garlic, halved

Preparation

Preheat grill to medium-high.
Toss tomato, cucumber, cheese, olives, and herbs together in a bowl; cover and chill.
Whisk lemon juice, vinegar, sugar, salt, and pepper together in a small bowl.
Drizzle in oil, whisking until blended.
Rub bread, bell pepper, and onion with oil using your hands; season with salt.
Grill bell pepper and onion, covered, 3-5 minutes; turn vegetables over.
Add the bread and grill until toasted on one side, 1-2 minutes.
Turn bread and grill second side until toasted, 1-2 minutes more.
Remove everything from the grill.
Rub both sides of the bread with half a garlic clove, tear into pieces, and add to the vegetable-herb mixture.
Chop the peppers and onion, and add to the salad.
Drizzle with dressing (you may not use it all) and toss to coat.
Serve immediately.
Makes about 8 cups.
Note: Onions are tough to grill.
Here is an easier way: Push two skewers through the onion, spacing them about 1/2\" apart.
Cut between the skewers.
Wrap and store the other half in the refrigerator.
Be sure to soak the skewers in water for about 20 minutes before grilling, so they will not burn on the grill.
Once grilled, cut the onions along both sides of the skewers for bite sized pieces.