Panzanella with Feta and Basil

Name: Panzanella with Feta and Basil
Ingredients: 1/2 large loaf rustic country bread, cut into 1-inch cubes; 1/2 of a 10-ounce loaf ciabatta (about 2 cups diced); 8 plum tomatoes, about 1 3/4 pounds, tops cut off and quartered and sliced; 2 shallots, sliced thin (about 1/3 cup); 1/3 cup capers, drained; 1/2 cup olive oil; 3 tablespoons balsamic vinegar; Salt and freshly ground black pepper; 4 ounces feta cheese, crumbled; 1 small bunch basil leaves, rinsed, thinly sliced, reserve some for garnish