Place chopped tomatoes in a strainer with a bowl under it and sprinkle with a few pinches of salt to help release the liquid and set aside. Adding salt is optional if you are on a low salt diet.

Place about 6- 8 slices of ¾ inch thick bread in the oven at 350 for about 10-15 minutes to lightly toast and get them dry enough to absorb dressing. Remove from oven and allow to cool slightly

Optional, but really good - rub toasted bread slices with some raw garlic before cutting into cubes

In the bowl with tomato juice, add dressing and stir to combine. Add shallot, cucumber, red bell pepper, and capers. Add tomatoes and bread cubes and stir everything to combine. Add in fresh sliced basil leaves. Toss everything to coat and season with salt and pepper to taste. Set aside about 30 minutes at room temperature so the dressing can get absorbed into bread and the flavors can marry.

If you find the bread has absorbed too much of the dressing and the salad seems dry when it’s time to serve, just sprinkle it with a few tablespoons of additional red wine vinegar. - Enjoy!