Tomato and Bread Salad with Basil and Capers

Capers lend this Italian panzanella style
tomato salad the best perfect salty bite.

Ingredients:
5 cups 1/2-inch cubed Italian bread
1 1/2 pounds tomatoes, stemmed and diced
2 medium garlic cloves, minced
1/2 large red onion, cut into small dice
1/2 cup torn fresh basil leaves
1/4 cup drained capers
1/4 cup olive oil
2 tablespoons red wine vinegar
1 pinch ground black pepper, to taste

Directions:
Adjust oven rack to center position
and heat oven to 250 degrees.
Place bread cubes on a cookie sheet
with a rim; bake until bread is dried out,
about 30 minutes, then set aside to cool.
Meanwhile dice and salt the tomatoes in a medium bowl;
stir in the garlic and let stand until juicy, about 30 minutes.
Prepare remaining ingredients; add to tomatoes and toss.
Add bread cubes; toss again. Adjust seasonings,
including pepper to taste.
Let stand 10 minutes before serving.