Panzanella with Tomatoes & Grilled Corn

Preheat a gas grill to medium, build a fire in a charcoal grill or build a campfire and let it burn down to medium heat (about 400 degrees F).

Combine onion, vinegar and lemon juice in a large bowl. Set aside, stirring occasionally.

Meanwhile, grill corn, turning occasionally, until tender and slightly charred, 8 to 10 minutes. Let cool slightly, then cut the kernels from the cobs and add to the bowl with the onion.

Brush or drizzle both sides of bread with 2 tablespoons oil. Grill the bread, turning once halfway, until both sides are well toasted, 1 to 3 minutes per side.

Tear or cut the toasted bread into 1-inch cubes and add to the bowl. Add the remaining 6 tablespoons oil, tomatoes, basil, garlic, salt and pepper; stir to combine. Serve immediately.