Simple to assemble and healthy to eat salad.

1. Preheat oven to 400 degrees F.
2. On one baking sheet, lay the tomatoes down and drizzle with 1 1/2 tbsp of olive oil, 1/2 tsp salt and 1/2 tsp pepper. On a separate baking sheet, place the cubed bread and toss it with 2 tbsp of olive oil. Place both sheets in the oven. Roast the tomatoes for a full 20 min, tossing once during cooking. Toast the bread for 10-12 min, until golden, tossing 2-3 times during cooking.

2. Place mozzarella on a paper towel to remove a bit of the moisture and water. Chop any larger basil leaves, leaving the smaller ones intact if desired.

3. In a large bowl, add bread, tomatoes, basil, remaining salt and pepper. Gently toss with two large spoons, trying to keep the tomatoes intact for pretty visual purposes. Drizzle the remaining olive oil over the salad, and then add on a liberal drizzle of balsamic glaze. Serve immediately.

Enjoy!