Heat the oven to 350 F.
Combine the first seven ingredients and whisk to emulsify. Add tomatoes, basil and Pecorino Toscano Fresca. Toss to coat. Cover and refrigerate for at least 1 hour.
On a sheet pan, spread out the cubed bread. Drizzle with 2 tablespoons of olive oil. Toss to coat. Bake for 8 to 12 minutes, or until lightly golden.
Let the bread cool completely.
Just before serving, combine the tomato mixture, toasted bread and greens. Toss gently to coat with the dressing and serve immediately.