Cook pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Strain and rinse under cold water to cool.

Tear sourdough bread into bite-sized pieces and toast in a skillet with olive oil and salt until golden brown, about 5-7 minutes.

Heat olive oil in a pan and sauté minced garlic over low heat for 1-2 minutes until fragrant.

Remove from heat and stir in cherry tomatoes, vinegar, oregano, salt, and pepper. Allow the mixture to marinate for at least 30 minutes.

In a mixing bowl, combine cooled pasta, marinated tomatoes and juices, mozzarella, basil, and half of the croutons; toss gently.

Plate the salad, drizzle with balsamic glaze if desired, top with remaining croutons, and serve either chilled or at room temperature.