• 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 all over with 1/2 tbsp (1 tbsp) oil.
• Add tilapia to the grill. Close lid and grill 6-8 min, until tilapia is 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. Follow the rest of the recipe as written.**