To make the dressing, whisk the oil, vinegar, honey, salt, and pepper together in a deep bowl. Adjust seasonings to taste. Add the croutons, mozzarella, tomatoes, and basil to the bowl, tossing well to combine. Let the salad sit for at least 5 minutes so the croutons can absorb the flavors, but no more than 15 minutes or they will get too soggy and lose their crunch. To serve, spoon the salad onto a platter, or individual plates.

To make Parmesan Croutons: Toss all of the ingredients together in a bowl until the bread cubes are well coated. Heat an 8-inch (20 cm) skillet over medium heat. Add the seasoned bread cubes to the pan and cook, turning occasionally, until golden all over, 5 to 7 minutes. Store in an airtight container for up to 3 days.

To make slow-roasted tomatoes: Preheat oven to 250º F (120ºC). Add all the ingredients to an 8-inch (20-cm) square baking dish and toss well to coat. Adjust seasonings to taste. Bake until the tomatoes are slightly collapsed and tender, about 1 hour. Let cool completely, and store in a tightly covered mason jar or container in the fridge for up to 2 weeks.