Preheat the oven to 220°C.
Remove the crust from the bread and break up into bite sized pieces, place on a baking tray. Put the bread into the oven for 10 minutes until lightly toasted.
Place all the dressing ingredients (except the olive oil) into a mixing bowl and whisk together.
Slowly whisk in the olive oil and check for seasoning. Add a pinch of sugar if the dressing is too astringent.
Transfer the toasted bread into a large bowl and pour over half the dressing. Combine the bread with the dressing.
Set to one side for a couple of minutes to allow the bread to absorb the dressing.
Using your hands, squash the halved cherry tomatoes, removing most of the seeds.
Add all the remaining ingredients, including the last of the dressing. Give everything a good toss and check for seasoning.Recipe reprinted with permission of The Muddled Pantry. To see more recipes, click here.