1Toss bread cubes in 2-4 Tbsp of the bacon drippings. Prepare remaining Salad ingredients, set aside.
2Chiffonade basil and mint and set aside for garnish.(You can also make more basil /mint chiffonade to add while tossing the salad if desired)
3Sear the halved grape tomatoes in 2 tablespoons of drippings, cut side down, until caramelized about 5 minutes, set aside. (You can substitute regular vegetable or olive oil for the drippings for this step
if you prefer)
4Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified
5Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well. (Add extra basil/mint here if you like)