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1
Puree 3/4 cup basil leaves and 1/3 cup plus 2 tablespoons oil in a blender until smooth and only tiny flecks of basil remain.
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2
Set a fine-mesh strainer over a large bowl.
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3
Strain mixture into the bowl, pressing on solids to extract as much oil as possible.
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4
Discard solids in strainer.
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5
Add shallot through lemon juice to the strained oil, whisking to blend, Season to taste.
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6
Dressing can be made one day ahead; bring to room temperature and re-whisk before using.
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7
Slice tomatoes into assorted wedges, rounds, and cubes; add to bowl with dressing.
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8
Toss to coat; let marinate at room temperature for 30 minutes.
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9
Meanwhile, build a medium-hot fire in a charcoal grill, or preheat a gas grill on high.
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10
Brush bread with remaining 1/3 cup olive oil, season with salt and pepper, and grill bread until slightly charred in spots, about 2 minutes per side.
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11
Rub grilled bread with cut sides of garlic clove, then tear bread into one- to two-inch pieces.
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12
Add bread and remaining 3/4 cup basil leaves to bowl with tomato mixture; toss to coat.
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13
Adjust seasonings before serving.
