Panzanella

1 small French bread or boule , cut into 1-inch cubes (6 cups)

1 teaspoon kosher salt

2 large, ripe tomatoes , cut into 1-inch cubes

1 hothouse cucumber , unpeeled, seeded, and sliced 1/2-inch thick

1 red bell pepper, seeded and cut into 1-inch cubes

1 yellow bell pepper, seeded and cut into 1-inch cubes

1/2 red onion, cut in

1/2 and thinly sliced 20 large basil leaves, coarsely chopped

3 tablespoons capers, drained

1 teaspoon finely minced garlic

1/2 teaspoon Dijon mustard

3 tablespoons Champagne vinegar

1/2 cup good olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper