Heirloom Tomato Panzanella

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3 cups torn Tuscan bread (1 1/2-inch pieces)

1/2 cup olive oil

Kosher salt and freshly cracked black pepper

1/2 cup sliced English cucumbers (peeled and seeded)

1/2 cup finely julienned red onions

1/4 cup fresh parsley leaves

2 tablespoons Spanish capers, rinsed

2 tablespoons roughly chopped Tuscan olives

1/2 teaspoon finely minced garlic

6 fresh basil leaves, chopped

4 heirloom tomatoes, cut into 1 1/2-inch pieces (about 2 cups)

3/4 cup Mustard-Anchovy Vinaigrette, recipe follows, or as needed

Mustard-Anchovy Vinaigrette:

1/4 cup red wine vinegar

2 tablespoons Dijon mustard

1/2 teaspoon chopped garlic

1/2 teaspoon chopped shallots

4 salt-packed anchovies, rinsed

1 1/2 cups grapeseed oil

Kosher salt and freshly cracked black pepper