Panzanella Salad

1/4 cup drained capers
1/4 cup balsamic vinegar
12 ounces ciabatta bread
1 cup halved grape tomatoes
2/3 cup extra-virgin olive oil plus ¼ cup for croutons
1 small shaved red onion
1/2 cup thinly sliced fresh basil leaves
1 cup sliced cucumbers (seeds removed)
1/4 cup pitted Kalamata olives, halved lengthwise
Salt and freshly ground black pepper
1/2 cup crumbled feta cheese

Cut bread into 1 inch cubes and top with olive oil, salt and pepper.
Place bread on a cookie sheet and bake in a 350˚ pre-heated oven for 20-25 minutes until croutons are crisp.
Toss the ingredients—with the exception of the feta-in a large bowl.
Season with salt and pepper, to taste.
Let stand for 20 minutes. minutes.
Arrange on a serving platter. Crumble the feta over the top and serve.