Instructions
Tear the bread into large chunks and place them in a large bowl.
Cover the bread with cold water.
Place the red onion slices and the basil leaves on top.
Set the mixture aside for .
Remove the onion, dry the slices and chop them finely.
Put the chopped onion in a medium sized bowl.
Remove the basil leaves, dry them and set them aside.
Squeeze as much water out of the bread as you can and return the bread to the bowl.
Add the red pepper, yellow pepper, zucchini, peas and capers to the red onion and toss the ingredients.
Scatter the vegetable mixture on top of the bread.
Tear the basil leaves and scatter them on top of the vegetables.
Cover the salad with the chopped tomatoes.
Cover the salad and let it rest in the refrigerator for .
In a small bowl, blend the olive oil, red wine vinegar, garlic, salt and pepper and pour it over the salad.
Toss the salad and serve.