Preheat the oven to 200°C, 400°F, Gas Mark 6.
Halve the tomatoes and squeeze the insides into a bowl. Reserve the shells. Add the garlic (as raw it will be quite potent but it should be distinct within the salad – no subtlety here), salt and pepper and whisk in the vinegar. Drizzle in a generous amount of extra virgin olive oil to make a dressing and leave to stand.
Meanwhile tear the bread into bite-size croutons and tip onto a baking sheet. Toss in olive oil till thoroughly coated and toast in the oven for about 5 minutes or until golden but not too crisp.
This ensures the bread doesn’t disintegrate too much when dressed and also adds a pleasing texture. Add the croutons to a salad bowl with the cucumber and olives. Chop the squeezed-out tomato shells and add, then pour over the dressing. You may need more oil.
Leave to stand for 5-10 minutes to ensure the bread soaks up the dressing. Toss in the rocket and basil leaves and serve.