Prepare your charcoal or gas grill for cooking. Brush the grill with olive oil.
In a small container with a lid, whisk together the garlic, 1/4 cup olive oil, Dijon mustard, lemon juice, Champagne vinegar, salt, and pepper; set aside.
In a large salad or serving bowl, place the prepared cucumbers, tomatoes, basil, marjoram, and capers; sprinkle with a little salt and set aside.
Prepare you barbecue grill. When your grill is hot, brush onion slices, red and yellow bell peppers, and bread slices with olive oil on both sides. Grill each for 4 minutes, and then turn and grill another 4 minutes. NOTE: Watch the bread closely to be sure it does not burn - you want nice grill marks. Remove the grilled vegetables and bread from the grill and place on a cutting board.
Separate onion into rings, cut bell peppers into bite-size pieces, and also cut the toasted bread into bite-size pieces.
Add the vegetables and bread to the prepared tomato mixture and toss with the prepared vinaigrette mixture. Taste and adjust seasonings to taste and serve.
NOTE: This salad can be prepared in the morning, but be sure to place the toasted bread on top of the grilled vegetables. Cover and refrigerate. Remove from refrigerator approximately 30 minutes prior to serving to let come almost to room temperature. Toss with the vinaigrette and serve.
Makes 1 large salad.
Grilled Vegetable and Tomato Bread Salad Recipe: https://whatscookingamerica.net/karencalanchini/grilledvegetablesalad.htm