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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