2 red onions, sliced 1/2 inch thick
8 plum (Roma) tomatoes, cored
4 tablespoons olive oil, divided
4 cups cubed Italian bread
2 teaspoons dried thyme leaves
salt and pepper to taste
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/2 inch slices
1/2 cup shredded fresh basil
3 tablespoons red wine vinegar
2 tablespoons olive oil
Preheat an outdoor grill for medium-high heat.
Brush the onion slices and tomatoes with 2 tablespoons of olive oil, and set aside. Drizzle another 2 tablespoons of olive oil over the cubed bread in a large bowl. Sprinkle with thyme, salt, and pepper; toss well. Skewer the bread cubes with metal skewers.
Grill bread on preheated grill until golden brown on all sides, about 3 minutes. Grill onions and tomatoes until soft, about 5 minutes.
Chop the roasted onions and tomatoes into large pieces, and place into a large bowl along with the toasted bread, cucumber, and basil. Whisk the vinegar together with the remaining 2 tablespoons of oil to make a dressing. Pour over the salad, and toss to coat.