Basil-Tuna Panzanella

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8 cups 1-inch baguette cubes, stale or toasted (about 8 1/2 ounces)

2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups)

1 cup chopped fresh basil

1 cup sliced celery

1 cup drained and rinsed canned chickpeas

1 cup sliced Persian or hothouse cucumbers

1 cup drained and flaked canned tuna

1/4 cup capers

1/4 cup red wine vinegar

1 teaspoon Dijon mustard

3/4 cup olive oil

Kosher salt and freshly ground black pepper