In a small pan heat the oil and garlic gently . Once the garlic begins to sizzle take it off the heat and let it steep.

Slice the bread about 1 inch thick. Brush both cut sides with a little of the olive oil and toast in the oven or on the grill. It should be dry and lightly browned. Let it cool then cut it into cubes. Place in the bottom of a deep bowl.

If you are grilling vegetables, brush them lightly with some of the garlic olive oil and place on a medium grill. Tomatoes can be cut in half horizontally  and will only take a few minutes. Cherry tomatoes can be skewered. Other vegetables whether cooked whole or chopped should be tender and lightly charred. Cut any whole vegetables into bite size pieces. Put these on top of the bread cubes.

Cut or chop raw vegetables into bite size pieces. Roughly chop the herbs. Cut your protein into bite size pieces as well. All of these can be put on top of the bread cubes. Toss everything together.

Add the vinegar to the remaining garlic olive oil and season with salt and pepper. Mix well. Pour the dressing over the salad and toss to combine. If the salad seems a bit dry add a bit more olive oil. 

Let the salad sit for 15-20 minutes to allow the flavors to blend.  Taste and adjust any seasonings. Divide between 2 plates and serve.