Panzanella

Can be made a couple hours ahead of time, but be sure to keep at room temperature as to not ruin the tomatoes.
Prep time: 15 minutes
Cook time: 10 minutes
INGREDIENTS
1 pint of mini tomatoes (halfed) or 2-3 field/heirloom tomatoes (cubed)
2 cups of 1 inch cubed artisinal bread
1/4 cup of shelled sweet peas
3 garlic scapes, chopped (optional)
1 tbsp capers, chopped
1 small shallot halved and thinly slice or 1/2 red onion
1 clove garlic pressed or finely chopped
6 large basil leaves
4 tbsp olive oil
2 tbsp red wine vinegar
salt & pepper to taste
dash of cayenne (optional)
DIRECTIONS
In a salad bowl, place red wine vinegar with shallots and garlic and let marinade for 10 minutes. Meanwhile, in a saute pan on medium heat, toss bread cubes with a drizzle of olive oil and toast like croutons, set aside and let cool.
After 10 minutes have passed, add all other ingredients (except bread) to salad bowl with shallots.
When ready to serve, toss in bread with the salad and bread will soak up some of the dressing.
Serve immediately