Grilled Panzanella With Arugula, Burrata, Summer Squash, And Olives

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Ingredients

3 tablespoons olive oil, divided

2 summer squash or zucchini, quartered lengthwise (about 1 pound)

4 (1 1/2-ounce) slices whole-wheat country bread

1/4 teaspoon kosher salt, divided

1/4 teaspoon freshly ground pepper, divided

1 garlic clove, halved

1 tablespoon white wine vinegar

6 cups baby arugula

1/4 cup oil-cured black olives, pitted and halved

4 ounces burrata cheese, divided into 6 pieces, and then sliced into 4 smaller pieces

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