Greek Grilled Panzanella Salad

Ingredients:

• 6 Roma tomatoes, seeded and diced into 2.5 cm (1 in) cubes
• 1 cucumber, seeded and cut into 2.5 cm cubes
• 1/4 cup crumbled feta cheese
• 2 tablespoons lemon juice
• 2 tsp. minced fresh garlic
• 6 tablespoons olive oil (portions)
• 6 cups sourdough bread, diced into 2.5 cm cubes (see recipe) yeast-free sourdough)
• 1 tbsp chopped fresh mint

Preparation:

1. Mix lemon juice, garlic and 4 tablespoons olive oil until smooth.
   
   Preheat the grill to medium-high heat. In a large bowl, toss the bread with the remaining 2 tablespoons oil. Grill for 4-5 minutes, turning frequently, until the bread is toasted on all sides.
2. Combine tomatoes, cucumber, bread, and mint in a large bowl. Toss with dressing. Season with salt and pepper. Sprinkle with cheese.