Heat the oven to 350ºF.
Spread the bread cubes on a half sheet pan and bake until dry but not browned, 10 to 12 minutes. Cool for 5 minutes. Place the bread cubes and half of the bacon drippings in a large bowl and toss to combine.
Place the rest of the bacon drippings in a 10-inch saute pan set over high heat. When the fat is nice and hot, add the grape tomatoes, cut side down, and cook until brown, about 5 minutes. Remove from the heat.
Whisk the vinegar, salt, pepper, and oil in a large metal bowl to emulsify.
Invite the bacon, all the tomatoes, and the lettuce to the vinaigrette and toss to combine. Add the bread cubes and toss again.
Garnish with the mint and basil and serve.