Preheat the oven to 425°F.
Toss ciabatta bread with olive oil and pinch of salt and transfer to a parchment paper lined baking sheet. Bake in the oven for 10 minutes until golden brown and dried out.
Cut tomatoes into bit size pieces and transfer to bowl. Add shallots and grated garlic, and a pinch of salt toss to combine.
In another bowl whisk BBQ sauce lemon juice and honey and drizzle in the olive oil to combine. Season with salt and pepper.
Add arugula, watercress, radicchio and mini cucumbers to tomato mixture. Toss with BBQ vinaigrette and then add croutons.
Let sit for ten minutes before serving.
Garnish with torn basil and parsley.
*BBQ Sauce Pairing Notes
Use Cal & Gary’s Whiskey and Cracked Black Pepper BBQ sauce for a bolder flavour with cracked pepper lending more to the peppery arugula and watercress. Substitute Get Sauced Carolina Gold BBQ for a richer salad dressing with a touch of heat and a sweet and tangy finish. This will pair well with the more acidic tomatoes.