1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1/2 cup pure olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Heat oil in a large sauté pan. Add bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. For the vinaigrette, whisk all the ingredients together. In a large bowl, combine the tomatoes, cucumber, roasted peppers, mozzarella, red onion, basil, and capers. Add bread cubes and toss with vinaigrette. Season liberally with salt and pepper. You can serve immediately, or first allow the salad to sit for about half an hour for the flavors to blend.