Tuscan Tomato Panzanella My Sunshine on a Plate

Ingredients

• 4 slices (150g) day-old crusty bread, such as ciabatta or sourdough, cut into 1-inch cubes
• 2 tablespoons (30 ml) olive oil
• 1/4 teaspoon (1.5g) salt
• 1/4 teaspoon (1.5g) freshly ground black pepper
• 1.5 pounds (680g) ripe tomatoes, a mix of varieties (such as heirloom, beefsteak, and cherry), cut into wedges or halved
• 1 cucumber, peeled, seeded, and chopped (approx. 200g/7 oz)
• 1/2 red onion, thinly sliced (approx. 75g/2.6 oz)
• 1/4 cup (packed, 10g) fresh basil leaves, roughly chopped
• 2 tablespoons (30g) capers, drained
• 1/4 cup (60 ml) extra virgin olive oil
• 3 tablespoons (45 ml) red wine vinegar
• 1 clove garlic, minced (approx. 3g/0.1 oz)
• 1 teaspoon (5g) Dijon mustard
• 1/2 teaspoon (3g) salt