The bread.

Preheat the oven to 400°. Toss the bread in a bowl with about 3 tablespoons olive oil, the basil sprigs and salt to taste.

Use your hands to massage the oil and basil into the bread, so that it really soaks in. Every piece of bread should be coated, and the basil should be a little crushed so that it releases oils onto the bread. Transfer to a sheet pan or an ovensafe skillet, and bake until golden brown, about 20-25 minutes.

Some people use day-old bread without toasting it, but Perello prefers the slight crunch and nuances of the oven-baked croutons. “I like that caramelized flavor that toasting lends,” she says.

You can toast the bread ahead of time, but if it’s slightly warm it will absorb the juices from the tomatoes and vinaigrette better. If you’re not using bread straight from the oven, it’s OK to reheat it a bit before tossing it with the salad.