Bacon, Lettuce, Tomato Salad with Buttermilk Dressing

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8 strips (8 ounces), bacon
½ baguette (8 ounce) sliced into ¾ inch cubes (about 4 cups)
2 tablespoons olive oil
Coarse ground salt and pepper

Dressing:
1/3 cup buttermilk
3 tablespoons mayonnaise
2 tablespoons cider vinegar
Salad:
1 scallion, thinly sliced
1 pound romaine lettuce hearts, chopped
1 pint cherry tomatoes, halved

1. Preheat oven to 375 degrees.
2. Cook and drain bacon and crumble.
3. Make croutons by tossing bread with oil.  Season with salt and pepper.
4. Spread evenly on a baking sheet and bake until golden brown, tossing halfway through, about 15-20 minutes.
5. Assemble dressing.
6. Assemble salad and pour the dressing over the salad.