For the salad:
2 Tablespoons good olive oil
1 teaspoon salt
1 loaf or boule of bread, preferably day-old, crusts removed (if desired) and sliced into 1-inch cubes
1 pepper, red or orange, chopped
1 medium cucumber, peeled and chopped
1 red onion, chopped and held in a bowl of cool water
2 - 3 medium tomatoes, cored and chopped
1 - 3 Tablespoons capers, rinsed and minced
8 ounce ball of mozzarella, cubed
3/4 cup (roughly) basil leaves, julienned

For the dressing:
2 cloves garlic, finely minced
1 teaspoon dijon mustard
3 - 5 Tablespoons champagne, red wine, or balsamic vinegar
1/4 - 1/2 cup good olive oil
1 teaspoon salt
freshly ground black pepper