Step 1

In a small bowl, combine the red wine vinegar, grated garlic, shallot, oregano and anchovy (if using). Season with salt and pepper. Whisk in the olive oil. Do Ahead: The vinaigrette can be refrigerated for up to 1 week

Step 2

Preheat a grill or grill pan to medium-high heat.

Step 3

Put the zucchini, peppers and red onion slices on a large baking sheet. Drizzle with the olive oil and the balsamic vinegar. Season with salt and pepper. Toss gently to coat. Grill the vegetables, flipping once, until they’re crisp-tender with grill marks on both sides, about 2 minutes per side for the zucchini and 3-4 minutes per side for the onion and peppers. Transfer the vegetables back to the baking sheet, and let cool. Do Ahead: The grilled vegetables can refrigerated for up 4 days before using.

Step 4

Grill the slices of bread until toasted with grill marks on both sides, about 1-3 minutes total.

Step 5

Cut the vegetables and bread into 1-inch pieces, and place them in a large bowl. Add the tomatoes, basil, and mozzarella. Pour the dressing over the salad and toss to combine. Season with salt and pepper to taste. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld. Before serving, toss the salad and taste it again—add more salt and pepper if needed, and if the salad tastes a bit flat, drizzle in a bit more red wine vinegar (the flavors will mute as it rests). Enjoy!