Tomato-Bread Salad with Basil and Capers

5 cups 1/2-inch cubed French or Italian bread

1 ½ pounds tomatoes, stemmed and cut into medium dice

2 medium garlic cloves, minced

½ large red onion, cut into small dice

½ cup torn fresh basil leaves

¼ cup drained capers

¼ cup olive oil

2 tablespoons red wine vinegar

1 pinch ground black pepper, to taste

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.