Fill a large pot with water, add salt, and bring to a boil. Cook pasta until al dente, usually 8-10 minutes. Drain and rinse under cold water.

Tear sourdough bread into bite-sized pieces. Heat olive oil in a skillet over low heat, add bread and salt, sauté until golden brown and crispy, about 5-7 minutes. Remove from heat and let cool.

In a large pan, warm olive oil over low heat, add minced garlic, and sauté for 1-2 minutes until fragrant but not browned. Remove from heat.

In the same pan, add halved cherry tomatoes, white wine vinegar, oregano, salt, and pepper. Stir and marinate for at least 30 minutes.

In a large mixing bowl, combine cooled pasta and marinated tomatoes, add mozzarella, basil, and half of the croutons. Toss gently.

Serve in bowls, drizzle with balsamic glaze, top with remaining croutons, and sprinkle with Parmigiano Reggiano.