Bacon and Tomato Panzanella

Name: Bacon and Tomato Panzanella
Ingredients: 8 thick-cut bacon slices, cut into 3-inch pieces (about 10 ounces); 12 cups cubed (about 1-inch pieces) pumpernickel or sourdough bread (about 1 pound); 7 cups cherry tomatoes (about 2 1/4 pounds), preferably Sun Gold, halved; 2 1/2 teaspoons kosher salt, divided; 3 tablespoons sherry vinegar; 1 tablespoons Dijon mustard; 1 teaspoon Honey; 3/4 teaspoon black pepper, divided; 2/3 cup extra-virgin olive oil; 1 cup loosely packed fresh basil leaves, plus more for garnish; 1 red bell pepper, stemmed, seeded, and thinly sliced (about 1 cup); 1 cup thinly sliced red onion