Summer's Last Hurrah Panzanella

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Ingredients

3 tablespoons olive oil
6 cups hearty sourdough or country bread in 1-inch cubes (from a small boule)
1 teaspoon kosher salt
1 medium clove garlic, minced
1/2 teaspoon smooth dijon mustard
3 tablespoons white wine or champagne vinegar
1/3 cup olive oil
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
2 large ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick
2 bell peppers, seeded and cut into 1-inch cubes (purple, orange, or yellow are nice for aesthetics if you can find them)
1/2 red onion, cut in half and thinly sliced
Handful large basil leaves, coarsely chopped
3 tablespoons capers, drained

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