Preheat oven to 375°F.
Place cubed baguette into a large bowl and sprinkle with thyme, rosemary, garlic powder, and oregano. Gently toss together.
Drizzle oil over bread mixture and season with salt and pepper. Toss together until fully combined.
Pour mixture onto a baking sheet, in single layer (you may need two baking sheets) and bake for about 20 minutes, stirring every 5 to 7 minutes, or until crisp and golden brown. (It’s okay if the croutons are still slightly soft when you pull them from the oven, they’ll crisp up eve more once cooled).
Set aside and allow croutons to cool completely.
In a large mixing bowl combine croutons, mozzarella, tomatoes, and cucumber and toss together. Set aside.
For the vinaigrette: Place shallot, garlic, brown sugar, and balsamic in a small bowl and whisk together. While whisking add oil, in a slow and steady drizzle, until fully incorporated. Season with salt and pepper.
About 30 minutes before you’re ready to serve, pour vinaigrette over salad and toss together until well coated.
Place in the refrigerator until ready to serve.