Heirloom Caprese Panzanella Salad

0 Preheat the oven to 400°F.
1 Cut the bread into bite-sized cubes, if you have not already. 
8 Transfer the bread into a large bowl. Drizzle with the olive oil, then season with salt and pepper. Toss the bead until all the pieces are coated with the oil and seasoning.
2 Spread the bread pieces evenly across the surface of a baking sheet in a single layer, then transfer to the oven. 
7 Bake for 10-12 minutes or until the croutons have browned and are toasted. Remove, let cool and set aside.
3 Add the halved tomatoes, balsamic vinegar, olive oil, mozzarella, garlic, salt and pepper in another bowl. 
9 Stir to combine the ingredients using a spoon, then let them sit for at least 10 minutes to marinate.
4 Once the tomatoes are juicy, add ¾ cup of the chopped basil, tossing until combined.
5 Add the croutons to the mixture, stirring them in. Let them sit and marinate for an additional 10-15 minutes.
6 Serve with the rest of the basil garnishing the top of the salad, and enjoy immediately.