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Slice a small loaf of bread (I use a demi-loaf of Fig Anise bread from my local bakery because it is the best bread in the entire world. Note to self: must learn how to make fig anise bread) and cut into largish cubes.
Toast lightly under the broiler, til slightly browned and crisp.
Chop small tomatoes into quarters and toss into a serving bowl.
Add a handful of marinated cherry boconcini (I marinate in basil olive oil, torn basil leaves, and a few whole pepper corns - 24 hours to 72 hours). The cheese is better if you have time to let it come to room temperature before you serve the salad. I don't always. Life goes on.
Add torn basil leaves to your taste.
Salt and Pepper generously.
Drizzle with olive oil and fig balsamic vinegar.
Add the toasted bread cubes.
Toss thoroughly.
Allow to sit for a few minutes before serving.