Mozzarella treccia with croutons and tomatoes

• ⅓ loaf of country sourdough, crusts removed

• 2 tbsp olive oil

• salt flakes and freshly ground black pepper

• 2 fresh treccia braids or 2 large fior di latte

• ½ punnet small yellow cherry tomatoes, cut in half

• ¼ bunch basil, leaves picked

For the tomato vinaigrette

• 2 large ripe heirloom tomatoes, coarsely grated

• 2 garlic cloves, finely grated

• 2 tbsp tiny capers

• 100ml extra virgin olive oil

• 40ml sherry vinegar or red wine vinegar

• 1 tsp salt flakes

• ½ tsp freshly ground black pepper

• 1 tsp caster sugar