Tuna Panzanella Salad - cooking recipe

Ingredients

8 ounces Italian bread, cut into 1/2-inch cubes (4 cups)
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons drained capers, chopped
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 lbs ripe tomatoes, chopped
1 (15 -19 ounce) can white kidney beans, rinsed and drained
5 ounces light chunk tuna in water, drained and flaked
1/2 - 3/4 cup fresh basil leaf, torn (depending on taste)

Preparation

Preheat oven to 400 degrees F. On 15 1/2\" by 10 1/2\" jelly roll pan, or a large cookie sheet, spread bread cubes in one layer. Place in oven; toast 11-13 minutes or until golden, stirring cubes once halfway through baking. Cool on wire rack 10 minutes.
Meanwhile, in large bowl, with fork, mix olive oil, wine vinegar, chopped capers, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until blended. Add chopped tomatoes, white beans, flaked tuna, torn basil, and bread cubes to bowl; toss well to coat all ingredients with dressing.
Serve.