Prepare the Bread: Start by toasting your bread cubes lightly in the oven at 350°F (175°C) for about 5-10 minutes or until golden and crispy. Let them cool while you prep the rest of the ingredients.

Mix the Vegetables: In a large bowl, combine the cherry tomatoes, cucumber, red onion, and bell pepper. Toss in the arugula.

Make the Vinaigrette: In a small bowl or jar, whisk together the aged balsamic vinegar, Dijon mustard, honey, and a pinch of salt and pepper. Slowly whisk in the olive oil until well combined. If you like a touch of garlic, add a 1/2 teaspoon of roasted garlic paste or garlic powder.

Assemble the Salad: Add the toasted bread cubes to the vegetable mixture. Drizzle the vinaigrette over the salad and toss everything together. Let the salad sit for about 10-15 minutes so the bread cubes can absorb all the delicious flavors.

Add Burrata and Prosciutto: Tear the burrata cheese into smaller pieces and scatter it over the salad. Then, add the torn prosciutto slices, if using.