Panzanella with Feta and Basil

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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