1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke
hearts, halved 14 oz black olives 1 cup marinated mozzarella, cut in 1/2 inch
pieces 1/2 cup basil leaves, thinly sliced, plus extra for garnish
if desired 3 tablespoons extra virgin olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper