1/2 teaspoon finely chopped fresh garlic
6 (1/2-inch thick) slices Italian or Vienna bread
4 tomatoes, coarsely chopped
3 tablespoons olive oil
3 tablespoons chopped fresh basil
2 teaspoons balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
Heat gas grill on low or charcoal grill until coals are ash white.
Combine melted butter and garlic in bowl. Brush both sides of bread slices with butter mixture.
Place bread onto grill. Grill, turning often, 5 minutes or until crisp and golden. Break grilled bread into small pieces.
Place all remaining ingredients in serving bowl; mix well. Add bread pieces; toss lightly.
Traditionally, Italian bread salad is made with stale bread. After the salad is tossed it stands for a while so the bread can soak up the juices. Let this salad stand 10-15 minutes before serving if soft, juicy croutons are desired.