Preheat the oven to 400. Slice the top of the head of garlic off. Wrap up in foil. Drizzle in a splash of olive oil and pinch of salt. Place in the oven. Bake until roasted, about 10-15 minutes.

Cut the French bread into cubes. Spread on a baking sheet to dry out. When the garlic is done roasting, turn off the heat. When the oven is reduced to about 250 degrees, place the bread cubes in there. Dry out for about 10-15 minutes tossing periodically. Ideally, you want the bread dried out, not toasted and golden.

Meanwhile, cut the zucchini into chunks. Slice into thick sticks and then again into 1 inch pieces. Cut the tomatoes in half, cut out the stems. Remove the seeds with your finger and then cut the remaining flesh into chunks. Removing the seeds will eliminate the juice and keep the salad from getting too soggy.

When the garlic is cool enough to handle, squeeze out the chunks and roughly chop.

Whisk together the olive oil, balsamic, roasted garlic, salt and pepper. Toss with the zucchini & tomatoes. As soon as the bread is properly dried out, toss it with the zucchini & tomatoes.