This yummy garden-fresh salad was a perfect complement to grilled summer favorites. I've got a bunch of late tomatoes ripening, so I've still been making it. You want to make sure you have the freshest tomatoes possible for this salad -- the anemic, pinkish, bland super market variety won't do!
1. Adjust oven rack to middle position and heat oven to 400 degrees. Toss bread pieces with 2 tablespoons oil, ¼ teaspoon salt and garlic; arrange bread in single layer on rimmed baking sheet. Toast bread pieces until just starting to turn light golden, 15 to 20 minutes, stirring halfway through. Set aside to cool to room temperature.
2. Gently toss tomatoes and ½ teaspoon salt in large bowl. Transfer to colander and set over bowl; set aside to drain for 15 minutes, tossing occasionally.
3. Whisk remaining 6 tablespoons oil, vinegar, and ¼ teaspoon pepper into reserved tomato juices. Add bread pieces, toss to coat, and let stand for 10 minutes, tossing occasionally.
4. Add tomatoes, onion, and basil to bowl with bread pieces and toss to coat. Season with salt and pepper to taste, and serve immediately.