For croutons: In large bowl, whisk together cornbread mix, brown sugar and poppy seeds. Add water; stir well until combined.
Line half sheet pan with parchment and pour batter into pan. Bake in convection oven at 325 F for 18 to 22 minutes or in standard oven at 375 F for 17 to 20 minutes, until surface is firm to touch and color is light brown. Rotate pan in convection oven one-half turn after 10 minutes of baking.
Allow cornbread to cool and turn out onto parchment-lined full sheet pan. Remove parchment from cornbread. Cut into 1-inch cubes and drizzle with oil.
Gently separate and spread out cubes to cover pan. Bake again in convection oven at 350 F for 8 to 11 minutes or in standard oven at 400 F for 14 to 18 minutes, until golden brown. Rotate pan in convection oven one-half turn after 4 minutes of baking. Allow to cool when done.
To serve, toss together strawberries, cucumber slices, pecans, bacon and feta cheese. Add cooled cornbread croutons and toss gently. Drizzle with balsamic salad dressing and toss to coat. Portion into servings and sprinkle each with 1 tablespoon mint and 1 tablespoon basil. Drizzle with 2 tablespoons balsamic glaze.
