4 cups French bread cut into 1-inch cubes and dried overnight
6 slices bacon, cooked, chopped, drippings reserved
2 cups halved grape tomatoes
2 tablespoons oil, for searing
2 cups halved yellow pear tomatoes or roughly chopped heirloom tomatoes
2 cups chopped romaine lettuce
1/4 cup red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 tablespoon chiffonade mint
1 tablespoon chiffonade basil
Toss bread cubes in the bacon drippings. Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.
Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve