Preheat the oven to 190°C fan-forced. Like a baking tray with baking paper.
To make the crunchy bits, spread the torn bread out on the lined tray, sprinkle over the parmesan and buckwheat and season with salt.
Place a cooling rack on the tray to stop the paper blowing around in the oven, then roast for about 5 minutes until golden. Set aside to cool and crisp up. For the dressing, add all the ingredients to a small bowl and whisk to combine.
Add the tomato, shallot, beetroot and parsley to a large bowl. Tear in the bocconcini and basil. Pour over the dressing, season with salt and pepper and toss to combine. Tip into a serving bowl, break the crunchy bits over the top and serve.