Ingredients :

• Cherry tomatoes — Get the bicolor ones if you can find them — red and yellow — it’s mainly for the visual effect in the bowl. The real criterion: they must be ripe. A soft, sweet cherry tomato coming out of the oven caramelizes and concentrates its sugar. A firm, bland tomato stays bland even when roasted.
• Sourdough or country bread — Ideally two days old. Fresh bread collapses into a soft mush in the oven; stale bread absorbs the oil and parmesan then becomes crispy on all sides. If you only have fresh bread, cut the cubes the day before and leave them out in the open air overnight.
• Feta — Buy it in a block in brine, not the pre-crumbled bagged version. The texture is completely different: the block you crumble by hand gives you irregular pieces that melt slightly in the mouth. The bagged version is often too dry and grainy.
• Tomato coulis/purée — This is the base of the vinaigrette, so get one of decent quality. Mixed with olive oil and balsamic vinegar, it creates a thick sauce that clings to the croutons and vegetables instead of falling to the bottom of the bowl.