For the Croutons
Pre-heat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
Cut the bread into small, 1/2" (12mm) cubes and place in a large bowl. Toss the bread with 1 1/2 TBS of oil and a light sprinkle of salt and pepper. Spread the bread cubes on the prepared sheet pan into a single layer.
Toast the bread in the oven for 10-12 minutes until it is dry and beginning to turn golden brown. Toss the cubes once or twice to ensure even toasting.
For the Salad
Meanwhile, in the same bowl, add the tomatoes, salt, vinegar, olive oil, shallot and garlic, tossing gently to combine. Set aside for at least 15 minutes to let the tomatoes give up their juices.
When the croutons are nicely golden brown and quite dry and crispy, remove them from the oven and set aside to cool.
Add the croutons to the tomatoes and toss to combine. Let the salad sit for at least another 15 minutes, tossing occasionally to let the croutons soak up the tomato juices.
When the croutons are well moistened, coarsely chop the basil leaves and stir them into the salad. Taste for seasoning, adding more salt and pepper as needed.