Roast the pine nuts in a pan without fat until golden brown, take them out. Cut bread into cubes. Peel garlic, press it with the back of your hand and rub it into a large pan. Add 2 tablespoons of olive oil to the pan and heat.
Roast the bread cubes in it while turning over a medium heat for 5-7 minutes, take them out and let them cool down on kitchen paper.
Wash, clean and slice the tomatoes. Clean, wash and slice the celery. Drain caper apples, remove stalks, cut caper apples into slices. Peel onions and cut into rings.
Wash basil, shake dry and pluck roughly.
For the vinaigrette, mix vinegar and honey. Stir in 3 tbsp. olive oil drop by drop. Season to taste with salt and pepper. Mix tomatoes, celery, caper apples, onions, basil and vinaigrette.
Season again with salt and pepper if necessary. Carefully fold in the bread cubes.
Arrange salad on plates. Drain the sardines and spread them on the salad and sprinkle with pine nuts and pepper.