Directions

1. Finely grate lemon peel for 1 teaspoon zest; set aside. Juice the lemon for 2 tablespoons juice. For the dressing, in a small bowl whisk together lemon juice, 7 tablespoons of the oil, and (if desired) sugar; season with salt and pepper to taste. Set aside.
2. Preheat grill to medium (300°F to 350°F). Brush 1 tablespoon oil on both sides of bread. Place bread on grill. Grill 1 to 2 minutes per side or until lightly toasted; remove from grill. Set aside.
3. Lightly coat a grill basket with nonstick cooking spray. In a large bowl combine tomatoes, remaining 1 tablespoon oil, and salt and pepper to taste; toss to coat. Transfer tomatoes to grill basket. Grill 4 to 6 minutes or until skins begin to burst. Transfer tomatoes to a bowl. Add basil and 1/4 cup of the dressing; toss to coat.
4. Place salad greens on 4 plates. Top each with 1 bread slice and 1 cheese slice. Add tomatoes; sprinkle with lemon zest, and season with salt and pepper to taste. Serve with remaining dressing.