First, cut the loaf of bread into large chunks and set aside. The bread needs to be left out in the open air so that it gets a little hard and crusty. If the bread is too soft, it will turn to mush when dipped into the salad; it should be hard enough to suck up some juice and still be able to pick up chunks of tomato and onion.

Then, measure the liquid ingredients (EVOO and vinegar) and pour them into a large bowl.

Next, mince the cloves of garlic as finely as possible and add them to the EVOO/vinegar mix.

Peel and slice the onion into strips and add it to the bowl as well. *The thickness of the onion slices will depend on personal preference.*

Roughly chop or tear the fresh basil leaves before adding them and the cut up tomatoes to the Bread Salad mixture.

Sprinkle in salt and pepper.

Toss the whole salad together and let it sit at room temperature for 30 minutes before serving.