Step 1: Preheat oven to 200°C (400°F). Toss bread cubes with a little olive oil and spread on a baking sheet. Toast in the oven for 8–10 minutes until golden and crisp, flipping halfway through.

Step 2: Season chicken breasts with salt and black pepper. Grill on a preheated grill or sear in a skillet over medium-high heat for 5–6 minutes per side, until fully cooked. Let rest for 5 minutes, then slice into strips.

Step 3: In a small bowl, whisk together ¼ cup olive oil, red wine or balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper to make the dressing.

Step 4: In a large salad bowl, combine halved tomatoes, diced cucumber, sliced red onion, and torn basil leaves. Add toasted bread cubes.

Step 5: Pour the dressing over the salad and toss gently to coat evenly.

Step 6: Arrange sliced chicken on top of the salad. Optional: sprinkle with crumbled feta or shaved Parmesan. Serve immediately.