Preheat your oven to 177 °C (175 °C). Spread the torn bread pieces evenly across a rimmed baking sheet, drizzle with 30 ml of extra-virgin olive oil, and toss gently to coat.

Bake the bread until lightly crisp on the outside yet slightly yielding in the center, about 12 to 15 minutes, stirring once halfway through. Remove and allow to cool to room temperature.

Place the cut tomatoes in a colander set over a large mixing bowl. Sprinkle with the kosher salt, toss thoroughly, and let drain for 15 to 20 minutes to extract the flavorful juices.

Remove the colander containing the drained tomatoes and set aside. In the bowl with the accumulated tomato juices, whisk in the minced shallot, minced garlic, red wine vinegar, black pepper, and remaining 90 ml of extra-virgin olive oil until emulsified.

Add the toasted bread cubes, salted tomatoes, sliced cucumber, and torn basil into the dressing bowl. Toss thoroughly to coat every component evenly.

Let the salad rest at room temperature for 15 to 20 minutes, tossing once or twice, so the bread softens and absorbs the savory vinaigrette before serving.