Step 1

In a high-sided skillet, heat olive oil over medium heat.

Step 2

While the oil gets hot, slice the bread into bite size cubes.

Step 3

Test a piece of bread in the oil. If it immediately starts to bubble, it's ready.

Step 4

Fry the bread in several batches. Stir the bread frequently so it doesn't stick to the pan. When the cubes are golden (about 3-4 minutes), remove with a slotted spoon to a paper-towel lined plate. Sprinkle with salt and pepper immediately. At this point you can store the bread for up to 24 hours on the counter.

Step 5

When you are ready to serve the salad, add the greens to a large salad bowl. (Use however much you want--it's totally up to you. A traditional panzanella has no greens.)

Step 6

Add the strawberries, basil, and mozzarella, and toss. Add as many croutons as you think you will eat, or all of them if you anticipate finishing off the salad. (Once the croutons are combined with the salad, they will start to get soggy, so if you anticipate leftovers it's best to add them a little at a time.)

Step 7

Dress the salad with balsamic vinaigrette and serve.