Arrange the oven-baked vegetables on a plate large enough ...
Chop the spring onions & cut the small tomatoes in halves; arrange both on top of the baked vegetables.
Whisk together the olive oil, the balsamic vinegar & the mustard; use a bottle for shaking for the easy approach.
Add salt & pepper to taste.
Pour the dressing evenly over the vegetables.
Tear apart the buffalo mozzarella & arrange on top.
Tear apart the slices of white bread & fry in a pan w/ just a dash of olive oil.
As soon as the pieces of bread get crispy add them on top of the salad.
Serve at once.