Sourdough Panzanella with Kale and Hardboiled Egg

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8 cups 1-inch sourdough bread cubes, stale or toasted (about 13 ounces)

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

2 cups baby kale

1 cup sliced celery

1 cup chopped hard-boiled egg

1/2 cup chopped scallions

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