Preheat oven to 375 degrees F. Place oven rack in middle of the oven.
Toss the bread cubes with the 2 tablespoons olive oil, salt, and pepper. Spread the bread cubes on a large baking sheet in a single layer; bake approximately 12 to 15 minutes or until golden. Remove from oven and let cool.
Using a mortar and pestle, mash the garlic to a paste with 1/2 teaspoon salt. Transfer to a large bowl and whisk in the balsamic vinegar, capers, and the remaining 1/3 cup olive oil.
Add the baked bread cubes, tomatoes, onion, mozzarella cheese, and basil; toss to combine.
Let stand at room temperature for 30 minutes before serving.
Panzanella Salad can be prepared ahead of time and refrigerated for 3 hours. Remove from refrigerator an hour or so before serving and bring to room temperature.
Makes 6 to 8 servings.
* Learn How To Peel Fresh Tomatoes. If you are in a hurry, just cut up your tomatoes without peeling and seeding. Please do not even attempt this salad with poor-quality tomatoes.
Panzanella Caprese Salad Recipe - Tuscan Bread Salad: https://whatscookingamerica.net/Salad/PanzanellaCaprese.htm