Heat a grill pan over medium-high heat and drizzle with olive oil. Once oil heats, add in the bread slices and cook for 3 minutes, flip over, season with salt and pepper and cook another 3-5 minutes until the bread has grill marks, is golden brown and is “toasted.” When done, slice into cubes.
While the bread cooks, pat the cucumber noodles dry thoroughly to rid of excess moisture. Place into a large mixing bowl along with the mint, basil, tomatoes, goat cheese, garlic, olives, red wine vinegar, red pepper flakes, olive oil and season with salt and pepper.
Once the bread is done and cubed, add it into the bowl with the salad and toss thoroughly to combine until goat cheese coats all ingredients. Taste and adjust to your preference.