1 cup cherry tomatoes, halved
1 small garlic clove, minced
1/2 small shallot, minced
Approximately 15 basil leaves
2.5 cups Italian bread, cut into 1/2 inch cubes
2 T red wine vinegar
1/4 cup olive oil, divided
Salt and pepper
Preheat oven to 400 degrees F.
Put the cubes of bread on a baking sheet lined with parchment paper. Drizzle bread with 1-2 T olive oil. Season with salt and pepper and stir. Put bread in the oven for 10-12 minutes until croutons are toasted. Allow to cool for a few minutes.
Combine tomatoes, garlic, shallot, vinegar, remaining oil, and salt and pepper to taste.
When the croutons are cooled, combine basil leaves and bread with tomato mixture.