Panzanella- Bread Salad

I made this, for lunch, to go with the burgers the boys were eating.  Deuce declared, "This is the flavor of summer!".  Well, it is.  Make sure you use juicy ripe tomatoes.
Ingredients:

1lb, cubed and lightly toasted, foccacia or ciabatta bread

5 tomatoes cut into eighths

handful of basil torn into bite sized pieces

1/4 cup  olive oil

2 T red wine vinegar

2T capers

1 red pepper (I used yellow for color.), cut into bite sized pieces

4 cloves minced garlic

12 kalamata olives

1 tsp coarse salt

assembly:

Cube bread and toast until lightly golden. transfer to a larger bowl and set aside.

 Cut tomatoes adding to the bowl as you go. Put juices into a smaller bowl. Put olive oil, vinegar, garlic and salt into small bowl. 

When pepper and basil is cut/torn, add that to the tomatoes and bread. Add kalamata olives to large bowl.  

Pour dressing over salad, and toss.

Allow salad to absorb the flavors for 10-30 minutes.