Panzanella with Tomatoes, Green Onions, Goat Cheese and Italian Charcuterie

Finely chop the green onion stems on the bias (to make longer pieces).
Soak the onion in cold water for 15 minutes to soften the taste.
Preheat BBQ or oven grill (to toast the bread).
Form small goat cheese balls of about 5 g each with your hands.
Cut grape tomatoes into halves.
Make strips or rolls with the cold cuts.
Sprinkle the cheese balls, tomatoes and green onion onto the plates.
Cut the bread in length into six sticks of about 2×2 cm square each.
Toast bread on all sides just long enough to brown the edges.
Cut the bread into cubes and add to the plates.
Divide the charcuterie among the plates.
Add a drizzle of olive oil, balsamic vinegar and pepper. Serve immediately.