• Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F). Wash and dry all produce.

• Thinly slice cucumbers into rounds.
• Cut ciabatta into 1/2-inch slices.
• Transfer ciabatta slices to a plate. Brush with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
• Cut tomato into 1/2-inch pieces.

• To a large bowl, add vinegar, half the garlic salt, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with pepper, then whisk to combine.
• Add tomatoes and cucumbers, then toss to combine.

• Pat tilapia dry with paper towels. Season with Dill-Garlic Spice Blend, remaining garlic salt and pepper. Drizzle with 1/2 tbsp (1 tbsp) oil.
• Add tilapia to the grill. Close lid and grill 4-5 min per side, until tilapia is golden and cooked through.** 
• Carefully transfer tilapia to a plate.

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

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

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

If you've opted to get tilapia, season in the same way the recipe instructs you to season salmon. Cook for 4-5 min per side, until golden and cooked through.**