Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 400°F over medium heat. Thinly slice cucumbers into rounds. Cut ciabatta into 1/2-inch slices. Transfer ciabatta slices to a plate. Brush with 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Cut tomato into 1/2-inch pieces.

Add vinegar, half the garlic salt, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with pepper, then whisk to combine. Add tomatoes and cucumbers, then toss to combine.

Pat salmon dry with paper towels. Season with Dill-Garlic Blend, remaining garlic salt and pepper. Drizzle all over with 1/2 tbsp oil (dbl for 4 ppl). Add salmon to the grill, skin-side down. Close lid and grill until salmon is cooked through and skin is crispy, 6-7 min.** (TIP: When the skin is crispy, it won't stick to the grill!) Carefully transfer salmon to a plate, skin-side up.

Meanwhile, add ciabatta slices to the other side of the grill. Close lid and grill until ciabatta is crisp and grill marks form, 2-3 min per side. Transfer ciabatta slices back to the same plate to cool slightly.

Cut or tear cooled ciabatta into 1/2-inch pieces. Add spring mix and half the croutons to the bowl with marinated veggies, then toss to combine.

Divide salad and salmon between plates. Drizzle ranch dressing over top. Sprinkle remaining croutons over top.