Panzanella Salad

Name: Panzanella Salad
Ingredients: 10 ounces very ripe tomatoes chopped (include any juices); 1 Japanese cucumber or 2 Lebanese cucumbers, chopped; 2 tablespoons minced onion or shallot; ¼ cup olives or capers, chopped; 5 ounces stale crusty bread, torn into small pieces (about 3 cups); 2 tablespoons olive oil; 2 cloves of garlic minced; 10 leaves basil, hand-torn; For the dressing:; 2 tablespoons champagne vinegar; 1 teaspoon Dijon mustard; 1 teaspoon kosher salt (halve if using table salt)