Peel and finely chop the onion. Peel and finely chop 2 cloves of garlic. Wash and roughly chop the tomatoes. Drain the capers. Mix garlic, onion, tomatoes, capers and olives in a bowl.
Season vinegar with honey, salt and pepper. Fold in 4 tablespoons of oil. Add the vinaigrette to the salad. Chill the salad for about 1 hour.
Sprinkle 5 tablespoons of oil on both sides of the ciabatta slices and place on a baking tray. Roast bread in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 5-8 minutes, turning the bread on the top shelf.
Remove bread from the oven. Peel the remaining garlic. Halve the clove and rub the slices with it. Cut the bread into pieces.
Wash the basil, shake dry and chop the leaves coarsely, except for some for garnishing. Add baguette and basil to the salad before serving and season again. Arrange salad in bowls.
Garnish with basil leaves.