Panazella salad with home grown basil

I've been itching to make panazella salad for a really long time, but even though I always have leftover bread, I never really got down to making it. It was when I was looking at my brand new Italian basil plant, that I decided to inaugurate it by making this Italian staple dish.

3 slices day old bread (I took the bread out and kept it in the fridge to dehydrate overnight.
Garlic cloves,1-2
1 tsp butter
2 tomatoes, cut into big chunks
1 cucumber, cut into small chunks
Fresh Basil leaves, torn in half
1 onion, cut into chunks


For the dressing- 1/4 cups olive oil
2 tbsp vinegar (I used sunkissed vinegar to get an additional kick)
Salt and Pepper to taste

Method:
Rub the bread lightly with mixture of grated garlic and butter, and tear into bite sized pieces. Spread on a baking tray, and bake for a few minutes till golden.
Meanwhile, place the tomatoes, cucumber, onion, olive oil, vinegar and salt and pepper in a bowl, and mix well.
Add the basil leaves and bread. Toss well, and refrigerate for about 15 minutes to allow the bread to absorb the flavours.