Start by washing and drying the ripe tomatoes thoroughly. Slice the tomatoes into bite-sized pieces and place them in a large mixing bowl.

Peel the red onion and slice it thinly. Add the sliced onion to the bowl with the tomatoes, gently tossing them together.

In a separate bowl, whisk together three tablespoons of extra virgin olive oil, two tablespoons of white balsamic vinegar, and two minced garlic cloves until well combined. Season with salt and pepper to taste.

Cut the stale bread into chunky cubes and add it to the tomato and onion mixture. Pour the dressing over the top, gently mixing all the ingredients together.

Tear fresh basil leaves and scatter them atop the salad before serving. Serve at room temperature or slightly chilled.