Place the cubed crusty bread into a large salad bowl

Add the bite-sized tomato pieces, sliced cucumber, red onion, and red bell pepper to the bowl with the bread

In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, salt, and freshly ground black pepper until the vinaigrette is well combined

Pour the dressing over the bread and vegetables, tossing gently to ensure even coating

Add torn fresh basil leaves and fold them into the salad carefully

Let the salad sit at room temperature for about 15–20 minutes so the bread absorbs the juices and dressing

Give it one final gentle toss just before serving to redistribute the dressing