Preheat your oven to 350°F (175°C). Spread the bread cubes across a large baking sheet and bake for 10 to 12 minutes until light tan and dry to the touch. Remove from the oven and let cool completely.

Place the cut tomatoes in a colander set over a large mixing bowl. Sprinkle the salt over the tomatoes and toss gently to coat. Let sit for 15 minutes so the juice drips into the bowl beneath.

Lift off the colander and set the salted tomatoes aside, keeping the bowl with the collected tomato juices.

Whisk the extra virgin olive oil, apple cider vinegar, grated garlic, and black pepper into the reserved tomato juice until well combined.

Add the cooled bread cubes, salted tomatoes, sliced red onion, and cucumber to the bowl with the dressing. Toss thoroughly to coat every piece.

Let the salad sit at room temperature for 20 to 30 minutes, tossing once halfway through. Stir in the torn basil leaves just before serving.