Italian Tomato-Bread Salad (Panzanella)

½ cup extra-virgin olive oil
3 TB butter
Half a baguette cut into ½"cubes
3 cloves garlic, crushed and diced
1 English cucumber, seeded, halved lengthwise and cut into ¼" slices
3 TB caper, rinsed
3 lbs. flavorful ripe tomatoes, cored and coarsely chopped
2 TB balsamic vinegar
Salt and freshly ground pepper to taste
1/3 cup loosely packed fresh basil, julienned

Preheat oven to 350°F. Place bread cubes in a bowl. Melt butter and half of the olive oil together and drizzle over bread cubes. Toss to coat.

Lay cubes out on a baking sheet and bake 12–15 minutes or until golden brown. Set aside to cool.

Place the tomatoes, garlic, cucumber, and capers in a bowl, drizzle with the vinegar and remaining olive oil, season with salt and pepper, and then gently toss. Adjust salt and pepper as needed. Just before serving, toss the tomatoes with the bread and basil. Serve in shallow dishes with spoons to get all the juices!