Summer Panzanella

Cut sourdough on a bias to 3/4" slices

Brush each slice with olive oil and season with salt and pepper on both sides.

Toast carefully on a hot grill.

Cut tomatoes into large chunks, discarding core.

Peel cucumber and cut in half lengthwise. Scoop out seed with a spoon and discard. Slice into 1/4" boomerangs.

Dice avocado.

Pour vinegar over bread, squeezing the bread to soak it up. Add tomato, cucumber and avocado. Sprinkle in olive oil, salt and pepper as you toss ingredients together.