Preheat a grill.
Brush the bread slices with 2 tablespoons olive oil
, season with salt and pepper on both sides. Grill
the bread on both sides until golden and crisp
, remove from heat, cut into 1-inch cubes and put in a large bowl.
Heat the remaining 1 tablespoon oil in a large pan over medium heat. Once the oil is hot add the thyme
and rosemary sprigs, allow the herbs
to infuse the oil. Put the tomatoes in a pan, toss until the skins split and become slightly charred, then put in bowl with bread. Add toasted pine nuts, red onions
, balsamic vinegar
and season with salt and pepper.
, parsley, and chives, toss together gently and serve.