Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
Scatter the cherry tomatoes on a prepared baking sheet. Drizzle with some oil and sprinkle with salt and pepper. Toss the cubes with some oil, salt and pepper on the other baking sheet. Toast the bread for about 10 minutes, and roast the tomatoes until tender and caramelized, about 20 minutes.
Toss the bread with the vinaigrette in a large bowl. Let soak about 15 minutes. Then add the remaining ingredients, tossing to mix.
Recipe courtesy of Claire Thomas for NESTEA®