Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
• 2 teaspoons red wine vinegar
• 2 teaspoons fresh lemon juice
• 1 small clove garlic, minced
• Kosher salt and freshly ground pepper
• 3 medium tomatoes, halved
• 6 scallions
• 2 large bell peppers (any color), quartered
• 1 medium zucchini, halved lengthwise
• 1 10-ounce loaf ciabatta or semolina bread, halved lengthwise
• 1/2 cup torn fresh herbs (basil, mint and/or parsley)
• 1/4 pound thinly sliced salami, cut into 2-inch ribbons

Instructions

1. Preheat a grill to medium high. Make the dressing: Whisk the olive oil, vinegar, lemon juice, garlic, 1/4 teaspoon salt, and pepper to taste in a bowl.
2. Brush the grill with olive oil. Put the tomatoes in a large bowl; drizzle with olive oil and season with salt and pepper. Grill cut-side down until slightly charred, about 2 minutes. Transfer to a baking sheet.
3. Put the scallions, peppers and zucchini in the same bowl; drizzle with olive oil and season with salt and pepper. Brush the bread with olive oil. Grill the bread and vegetables until charred, about 2 minutes per side for the bread and scallions and 4 minutes per side for the peppers and zucchini. Transfer to the baking sheet and let cool slightly.
4. Cut the scallions, peppers, zucchini, tomatoes and bread into bite-size pieces; transfer to the bowl. Add the herbs, salami, dressing and any juices from the baking sheet. Season with salt and pepper and toss.
5. Photograph by Antonis Achilleos