Italian Tomato and Bread Salad | Paula Deen

Ingredients

• 1 (20-ounce) loaf sourdough bread, cut into ¾-inch cubes
• 8 tablespoons Olive oil, divided
• 3½ teaspoons garlic salt, divided
• ½ teaspoon paprika
• ¼ teaspoon ground red pepper
• 5 tablespoons balsamic vinegar
• ½ teaspoon ground black pepper
• 4 pounds ripe tomatoes, cut into 1-inch pieces
• 2 cups chopped orange or red bell pepper
• 1 cup small fresh basil leaves