Toast chopped bread cubes in a dry pan for 3 minutes and set aside to cool.
In a bowl mix a finely sliced bunch of spring onions, chopped tomatoes, crushed garlic clove and fresh basil. Drizzle 1tbsp rapeseed oil over and toss to coat.
In a small bowl, whisk maple syrup, white wine vinegar, rapeseed oil and salt. Dip the toasted bread cubes in the mixture to soak briefly, then remove with a slotted spoon and add to the tomato salad.
Mix well, fold in mixed leaf salad and serve.