Toasted Bread Croutons:

Preheat oven to 250 degrees. Toss the bread cubes in 2 tablespoons olive oil; add more oil if needed to coat the bread cubes thoroughly without drenching them.

Spread the cubes on a sheet pan and bake for 20 to 25 minutes until the bread is crispy, but retains a bit of softness. Turn several times, adding a bit more olive oil halfway through if the bread doesn’t seem well coated.

Let the bread cool. May be made ahead by a day or two, and stored in Ziploc-type bag after it is cool.

Vinaigrette:

Make the vinaigrette: Grate the garlic or mince garlic as finely as possible, then smash it against the cutting board with the side of the knife. Place in a bowl with the vinegar, mustard, salt, and pepper.

Slowly drizzle in olive oil, whisking constantly until all of the oil is incorporated. Taste and add additional salt and pepper if needed. Refrigerate until needed. Let the vinaigrette sit at room temperature for 15 minutes before adding to the salad.

Alternatively, add ingredients to a jar and shake well.

Salad:

Watch the timing on the salad. It’s best if vegetables are combined and tossed with the vinaigrette and let sit for about 15 minutes or refrigerated for longer but no longer than 4 hours. It needs to be taken out and tossed with the croutons and allowed to sit at room temperature for an hour before the final touches are added and the salad is served.

Here are the detailed directions:

Mix tomatoes, onion, and bell peppers in a salad bowl. Add the vinaigrette and toss. Best if made a little ahead but no longer than four hours, refrigerate if over 15 minutes or so. One hour before serving, remove from the refrigerator, add the croutons, and toss again. Let sit at room temperature.

Right before serving, toss the salad again, then add the basil and gently toss. Top with freshly ground black pepper. Garnish with sprigs of basil if desired.