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Make the red wine vinaigrette:

1. Mince the garlic2. In the bottom of a small bowl, whisk together all of the ingredients, adding the olive oil last. (You can also shake this together in a jar.)Prep the salad:1. Trim the ends from the zucchini and slice lengthwise, getting about 5-6 slices from each2. Cube the bread3. Pick and chop the mint4. Halve the tomatoes Instructions:1. Preheat the oven to 325ºF. 2. Toss the bread cubes with the chopped mint and a drizzle of olive oil. Spread in one even layer on a baking tray and place in the preheated oven, baking until just slightly golden. Remove from oven and allow to cool3. Preheat grill or grill pan4. Season the zucchini slices with olive oil, salt and pepper5. Lay as many slices flat on your grill as it will accommodate. When you lay them down on the grill, you should hear a sizzle, which is how you will know the grill is hot enough. After 1-2 minutes, use a tongs to flip the zucchini slices onto the other side.6. After another minute, remove from the grill and set aside to cool7. Once the zucchini have cooled, toss the toss the halved cherry tomatoes with the bread in a large mixing bowl8. Add the grilled zucchini ribbons and half of your vinaigrette9. Let this sit and marinate for about 5 minutes, or until the croutons just begin to soften10. Serve on a plate topped with basil