Preheat oven to 180C fan bake and line a large oven tray with baking paper.
Rip bread into small bite-sized pieces, place on prepared tray and drizzle with 2 tablespoons of the oil. Season with salt and pepper and bake until golden (about 10 minutes).
Slice tomatoes into bite-sized pieces, place in a bowl and season generously with salt and pepper. Set aside for 10 minutes. Drain off the excess juice and reserve this to make the dressing.
Slice peppers, thinly slice onion, dice shallots and crush garlic.
Make a vinaigrette for the salad by whisking together shallots, garlic, vinegar, mustard, tomato water and remaining 3 tablespoons oil.
Place tomatoes, peppers, onion, capers, basil and bread in a salad bowl. Drizzle with vinaigrette and toss to combine.
• Stale bread is best for this recipe!
• Leftover roast meat makes a great addition to the salad.