Panzanella

8 oz. Italian or French bread, cut into 2 inch cubes
1-1/2 lbs. tomatoes, chopped into large pieces
2 tbsp. minced garlic
4 celery hearts, cut on bias
8 ounces cucumber, seeded and diced
6 ounces red pepper, diced
6 ounces yellow pepper, diced
20 anchovy fillets, diced
2 tbsp. capers, drained
1/4 ounce basil, chopped course
10 fl. ounces Italian vinaigrette

Combine the bread, tomatoes, garlic, celery, cucumbers, peppers, anchovies, capers, and basil. Add the vinaigrette and toss to coat.