The bread needs to be not too crumbly nor too mushy. You need good, thick slices to soak up the simple flavours.
Whilst the bread is grilling crush some dried oregano. Turn the bread around as it grills so it is evenly golden brown. It wants to toast quickly so as to make the outside crisp but keep the inside soft.
Then straight from the heat, brush each piece generously with extra virgin Greek olive oil, the oil that is almost green in colour.
It makes a big difference if you do this immediately after taking the bread from the grill as the outside remains crisply toasted but the flavour of the olive oil soaks inside.
Sprinkle with coarse sea salt and the oregano. It is unbelievably tasty and could not be any easier.
It is also good with crushed basil or roasted garlic, and if there are tomatoes on the vine pick them, dice finely and add as a topping.