Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Tear sourdough bread into bite-sized pieces. Heat a skillet over medium heat, add olive oil, toss in bread and salt, then stir for about 5-7 minutes until golden brown and crisp. Set aside to cool.

In the same skillet, lower heat and add more olive oil. Add minced garlic and sauté for 1-2 minutes until fragrant but not burnt.

In a large bowl, combine cherry tomatoes, sautéed garlic, white wine vinegar, oregano, salt, and pepper. Stir to coat and allow to marinate for at least 30 minutes.

Once the pasta has cooled and tomatoes have marinated, add pasta to the bowl with tomatoes. Gently mix in mozzarella, fresh basil, half the croutons, and half the grated Parmigiano.

Transfer to a serving dish, top with remaining croutons and Parmigiano, drizzle with balsamic glaze, and serve chilled or at room temperature.