Heat grill to high. Cut the ciabatta into
bite-size pieces and spread out in a single
layer on a baking sheet. Drizzle over 1 tbsp oil.
Grill for 3-4 mins, turning the pieces of bread
occasionally, until just golden. Leave to cool.
Put the toasted ciabatta in a serving bowl
with tomatoes, cucumber, olives and feta. Tear
up the basil, then scatter over the salad. Whisk
the balsamic and remaining olive oil together
and drizzle over, then mix gently to combine.