Preheat oven (or toaster oven) to 300 degrees F. Slice bread into 1 inch cubes. Toss bread cubes with extra virgin olive oil, salt and pepper. Place bread cubes onto a baking sheet. Bake for 20 minutes, until crisp, but not toasted (still light in color), flipping bread cubes halfway through cooking time. Remove from oven and let cool.
Meanwhile, add tomatoes to a large mixing bowl and sprinkle with salt. Whisk together salad dressing ingredients. Pour dressing over tomatoes, add red onion and toss. Add cooled bread cubes and toss again. Set aside for a few minutes, at room temperature) to let the flavors meld and for the bread to soak up some of the tomato juices and vinaigrette and soften a bit.
When ready to serve, add Baby Crispy Green Leaf lettuce and basil. Toss gently. Season with salt and pepper, if needed. Add panzanella to bowls or plates and top each serving with burrata. Serve.