Heirloom Tomato, Baby Basil, and Sourdough Salad

Ingredients

• 2 tablespoons balsamic vinegar 
• 1 cup baby basil leaves loosely packed
• 0.3 teaspoon pepper black freshly ground
• 1.3 pounds heirloom cherry tomatoes halved (larger tomatoes )
• 1 teaspoon granulated sugar 
• 0.3 teaspoon kosher salt 
• 0.3 cup olive oil 
• 6 ounce sourdough bread 

Equipment

• bowl
• grill

Directions

1. Preheat grill to medium-high heat.
2. Arrange bread on grill rack; grill 1 minute on each side or until well marked. Cool slightly; tear into chunks.
3. Combine bread and tomatoes in a large bowl.
4. Combine oil, vinegar, and sugar in a small bowl, stirring until sugar dissolves.
5. Drizzle over bread mixture; sprinkle with salt and pepper. Toss gently to coat.
6. Sprinkle with basil leaves.