Preparation

1. Preheat oven to 375 degrees F on convection mode if available or 400 F in regular baking mode. Line a baking sheet with parchment paper. Pile the bread cubes onto the prepared baking sheet and drizzle with about 1 1/2 tablespoons of the olive oil, sprinkle with a bit of salt and pepper. Spread into a single layer and bake about 10 minutes or until crisp and lightly golden browned. Set aside and let cool.
2. Place chopped tomatoes into a strainer or colander over a medium to large bowl and season with salt. Toss to coat. Set aside to drain, tossing occasionally for 15-30 minutes. Set the strainer or colander onto a plate or shallow bowl. To the bowl of tomato juice, stir in the garlic, Dijon mustard, vinegar and additional black pepper to taste. Whisk in the remaining olive oil.
3. Add the cucumbers and the tomatoes to the dressing. Drain the red onions in the strainer or colander and add to the other veggies. Add the capers. Tear or coarsely chop/slice the basil leaves and add to the bowl and toss to combine. Transfer the toasted bread to the bowl and toss to coat with everything. Taste and adjust seasoning if desired. Allow salad to rest about 20-30 minutes, tossing occasionally until the dressing is absorbed by the bread and the flavors have had a chance to come together. Best served anywhere from 1/2 hour to 2 hours. Store leftovers in the refrigerator as they are still delicious the next day.
4. Mini cucumbers work well for this recipe too and do not require any peeling or seeding. Feel free to add mini or chopped fresh mozzarella, olives, or additional chopped vegetables and herbs such as bell peppers, artichoke hearts, parsley, oregano or thyme.