1/2 large loaf rustic country bread, cut into 1-inch cubes
1/2 of a 10-ounce loaf ciabatta (about 2 cups diced)
8 plum tomatoes, about 1 3/4 pounds, tops cut off and quartered and sliced
2 shallots, sliced thin (about 1/3 cup)
1/3 cup capers, drained
1/2 cup olive oil
3 tablespoons balsamic vinegar
Salt and freshly ground black pepper
4 ounces feta cheese, crumbled
1 small bunch basil leaves, rinsed, thinly sliced, reserve some for garnish
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