Preheat oven to 400°F (200°C). Tear bread into 1-inch pieces, spread on baking sheet, drizzle with olive oil, sprinkle with salt and pepper, toss, and bake for about 15 minutes until golden brown.

Slice tomatoes into wedges, place in strainer over a bowl, sprinkle with salt, and drain for about 15 minutes.

Combine collected tomato juices, vinegar, and mustard in a bowl. Whisk in olive oil until emulsified, then adjust seasoning.

In a large bowl, combine croutons and drained tomatoes. Pour vinaigrette over and toss, then layer with basil.

Let salad rest for 15 minutes before serving, tossing every 5 minutes.