Melt the sugar golden yellow in a saucepan. Deglaze with vinegar and 125 ml of water. Add the garlic and bay leaves, season with salt and pepper and bring to the boil. Then cook the vegetables in portions for about 8 minutes at a time. Let cool down.
Fold in the basil leaves. Arrange the salad on a large plate or in a bowl and drizzle with the olive oil.