Remove pits and cut cherries in half, set aside.

In a large salad bowl place the fresh rocket and chopped basil. Toss to combine and set aside.

Slice tomatoes and chop into chunks. Transfer tomatoes to a mesh strainer over a large bowl and sprinkle with salt. Gently toss to combine. Allow tomato juice to drain into the bowl, reserving the juice for later.

Preheat your oven broiler and line a baking sheet with foil. Place sliced bread pieces on baking sheet and rub both sides with halved garlic cloves. Brush both sides with olive oil and transfer to preheated oven. Toast each side for approximately 2 minutes, or until nice and toasty (but not burnt). Remove from oven and cool. Tear cooled toast into small chunks and transfer to the bowl with the reserved tomato juice, tossing to combine.

Add the cherries, tomatoes, onion and corn to the bread and toss well. Transfer bread and cherry mixture to salad bowl and toss lightly with the rocket and chopped basil. Sprinkle with fresh ground black pepper and salt (if needed). Top with avocado and olive oil, if desired.

Best served immediately (although, the leftovers were delicious, too).