6crustic Italian bread, cut into 1-in cubes (about 3/4 lb)
1tspsaltdivided
1-1/2 lbstomatoes, cut into 1-in cubes (about 2 large)
2red, yellow, or orange bell peppers, cut into 1-in cubes
1smallEnglish or hothouse cucumber, seeded and thinly sliced
3Tblscapers, drained
3Tblswhite wine vinegar
1clovegarlic, minced
3Tblsfinely minced shallots from 1 large shallot
1/4tspfreshly ground black pepper
1/3cfresh chopped basil
Instructions
Heat 1/4 cup of the oil in a large skillet over medium heat. Add the bread and 1/2 teaspoon salt; toss well. Cook, stirring frequently, until the bread is crispy and golden brown, about 10 minutes. Set aside to cool.
In a large bowl, combine the tomatoes, peppers, cucumber, capers, wine vinegar, garlic, shallots, pepper, the remaining 1/2 teaspoon salt, and the remaining 1/2 cup oil. Toss well.
Right before serving, add two-thirds of the toasted bread and basil to the salad. Toss to combine, then taste and adjust seasoning, if necessary (I usually add about 1/4 tsp more salt). Transfer to a serving bowl and sprinkle the remaining toasted bread cubes over top. Serve immediately so the bread doesn't get soggy.