Heirloom Tomato Panzanella Salad

Ingredients

• 1 cup stale bread, crusts removed and cut into small cubes
• 2 cups ripe, heirloom tomatoes, washed and diced
• 8-10 basil leaves, torn into small pieces
• 1 small red onion, thinly slices, rings separated
• 1 small cucumber, peeled and diced
• 1/3 cup extra virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons capers
• salt, to taste
• freshly ground black pepper, to taste

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