3 tablespoons capers, drained
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the vegetables, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about 1/2 an hour for the flavors to blend.