Rinse and dry fresh, ripe tomatoes, slice them into wedges, and place them in a large mixing bowl.

Peel and thinly slice a red onion and add to the bowl with the tomatoes.

In a separate bowl, mix olive oil, white balsamic vinegar, minced garlic, and season with salt and pepper. Whisk together.

Cut stale sourdough bread into bite-sized chunks and gently fold into the bowl with tomatoes and onions.

Pour the dressing over the salad mixture and toss gently to combine all ingredients.

Cover the bowl and let the salad rest for about 5 minutes.

Garnish the salad with fresh basil leaves before serving.