For the Toasted Bread
- 3 tablespoons extra virgin olive oil
- 1 small boule (or half of a large boule) cut into 1-inch cubes (approximately 6 cups)
- 1 teaspoon kosher salt
For the Vinaigrette
- 1 teaspoon finely minced garlic
- 1/2 teaspoon Dijon mustard
- 3 tablespoons champagne vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Salad
- 2 large, ripe tomatoes, cut into 1-inch cubes
- 1 hothouse cucumber, unpeeled, seeded and cut into 1/2 inch slices
- 1 red bell pepper, seeded and cut into 1-inch cubes
- 1 yellow bell pepper, seeded and cut into 1-inch cubes
- 1/2 small red onion, cut in half and thinly sliced
- 20 large basil leaves, roughly chopped
- 3 tablespoons capers, drained