Using a basting brush, coat baguette slices with extra virgin olive oil.
Heat on grill until slightly charred, flip to toast both sides, then set aside to cool. While toasts are cooling, prepare salad.
Wash and cut cherry sized tomatoes in half. Place in a large bowl with chopped red onion, fresh garlic and ribbons of basil.
Cut toasts to bite size, add to bowl. Drizzle salad with olive oil, add coarse salt and pepper to taste.
Notes
Ingredients sourced: Tomatoes grown from plant starts provided by The Home Kitchen Gardener. Red onion, basil and garlic from Royal Greens farm. Baguette by East Bay Bakery