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 [wprm-ingredient text="4 cups cubed bread pieces" uid="1"] into a large bowl. Drizzle with [wprm-ingredient text="2 tablespoons extra virgin olive oil" uid="2"], then season with [wprm-ingredient text="Kosher salt" uid="3"] and [wprm-ingredient text="freshly ground black pepper" uid="13"]to taste. 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 [wprm-ingredient text="4 cups heirloom cherry tomatoes" uid="5"], [wprm-ingredient text="3 tablespoons balsamic vinegar" uid="6"], [wprm-ingredient text="¼ cup extra virgin olive oil" uid="7"], [wprm-ingredient text="4 oz. fresh mozzarella pearls" uid="8"], [wprm-ingredient text="2 cloves garlic" uid="9"], [wprm-ingredient text="Kosher salt" uid="10"] and [wprm-ingredient text="freshly ground black pepper" uid="12"] 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 [wprm-ingredient text="0.75 cup fresh basil leaves" uid="11:1"], 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 remaining [wprm-ingredient text="0.25 cup fresh basil leaves" uid="11:2"] garnishing the top of the salad, and enjoy immediately.