Place a grill pan
over medium-high heat or preheat a gas or charcoal grill. Drizzle
the bread and artichoke hearts with olive oil and season with salt and pepper. Grill the bread and artichokes until golden brown at the edges, about 6 minutes total, turning every 2 to 3 minutes. Remove the bread and artichokes
from the grill and transfer to a large bowl.
Add the tomatoes
and basil to the bowl and toss to combine. In a small bowl, stir together the olive oil, white wine vinegar
, 1/2 teaspoon salt and 1/2 teaspoon pepper. Drizzle the dressing
over the salad. Toss to combine and serve immediately.