Dice the bread into 1cm cubes and toss with a mixture of garlic and olive oil. Cook the bread in the oven at a low temperature until the cubes are dry and crispy.
Cut the tomatoes into bite-sized pieces and combine with all other ingredients in a large salad bowl.
Dress the salad with olive oil, salt and pepper. If you like a touch more acidity in your salad, add a splash of sherry vinegar.
Toss the salad, add croutons and serve immediately.
Recipe courtesy of De Bortoli Yarra Valley Estate.