Panzanella Salad - Once Upon a Chef

Ingredients

• ¾ cup extra-virgin olive oil, (divided)
• 6 cups rustic Italian bread, (cut into 1-in (2.5-cm) cubes (about ¾ lb/340 g))
• 1 teaspoon salt, (divided)
• 1½ lb tomatoes, (cut into 1-in (2.5-cm) cubes (about 2 large))
• 2 red, (yellow, or orange bell peppers, cut into 1-in (2.5-cm) cubes)
• 1 small English or hothouse cucumber, (seeded and thinly sliced)
• 3 tablespoons capers, (drained)
• 3 tablespoons white wine vinegar
• 1 large clove garlic, (minced)
• 3 tablespoons minced shallots, (from 1 large shallot)
• ¼ teaspoon freshly ground black pepper
• ⅓ cup fresh chopped basil