Heirloom Tomato, Baby Basil, And Sourdough Salad

• 3 (2-ounce) slices sourdough bread, crusts removed
• 1 1/4 pounds heirloom cherry tomatoes (larger tomatoes halved)
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon superfine or granulated sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup loosely packed baby basil leaves

1. Preheat grill to medium-high heat.
2. Arrange bread on grill rack; grill 1 minute on each side or until well marked. Cool slightly; tear into chunks. Combine bread and tomatoes in a large bowl.
3. Combine oil, vinegar, and sugar in a small bowl, stirring until sugar dissolves. Drizzle over bread mixture; sprinkle with salt and pepper. Toss gently to coat. Sprinkle with basil leaves.

bread, heirloom cherry tomatoes, olive oil, balsamic vinegar, sugar, kosher salt, freshly ground black pepper, baby basil

Taken from www.myrecipes.com/recipe/heirloom-tomato-baby-basil-sourdough-salad (may not work)