Combine the dressing ingredients in a bowl. Halve the baby tomatoes and cut the big tomatoes into wedges. Combine with the onions and add the dressing. Halve the ciabatta and toast on a hot griddle pan, then rub each one with a garlic clove. Break the bread into chunks and add to the tomato and onions with torn basil. Toss and serve with a glass of chilled Durbanville Hills Rosé.
(Recipe courtesy of Durbanville Hills)