1. Preheat the oven to 350°F / 180°C. Line a baking tray with parchment paper and set aside.

2. Cut the tomatoes into 1 inch cubes and place them in a bowl. If you’re using cherry tomatoes, cut those in half.

3. Sprinkle about 1/2 tsp of sea salt over the tomatoes in the bowl. Mix to combine and set aside for at least 15 minutes.

4. In a large bowl, place all the cubed bread. Drizzle the oil and add the garlic. Toss to combine well.

5. Place the bread cubes on the lined baking tray.

6. Toast the bread cubes in the oven for about 15 – 20 minutes.

7. Remove the baking tray from the oven, let the bread cool down, then transfer the bread into the large bowl.

8. Cut the shallots into thin slices. Cut the cucumbers into cubes or slices and roughly chop the capers. Slice or tear the basil.

9. Making the dressing: Place the mustard, balsamic vinegar and honey in a bowl. Whisk to combine. Next, whisk while drizzling in the oil to create an emulsified dressing. Taste and add salt and pepper to your liking.

10. Assembling the salad: Add the tomatoes into the large bowl with the bread, followed by the cucumbers, shallots, capers and basil. Toss to combine.

11. Drizzle the dressing over the bread, and toss to combine.

12. Cover the salad and let it rest for about 20 – 30 minutes before serving.

13. To serve, add crumbled feta or shaved parmesan on top, or more freshly sliced basil leaves.