Ingredients
3 tablespoons extra virgin olive oil
1 small loaf French or white Italian bread cut into 1-inch cubes
(6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes cut into 1-inch cubes (or 12 small, multicolor cherry tomatoes cut in half)
1 cucumber, unpeeled, split and seeded, 1/2-inch thick slices
1 roasted red bell pepper, peeled, seeded and cut into 1-inch cubes
1 roasted yellow bell pepper, peeled, seeded and cut into 1-inch cubes
1 log fresh mozzarella, 1/2-inch cubes
1/2 red onion, thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained

Vinaigrette
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

Method
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.