Tuscan Panzanella

Ingredients

• 4 cups torn pieces of sourdough or rustic peasant bread, 1 to 1 1/2 inches wide
• 3 tablespoons olive oil
• Kosher salt and cracked black pepper
• 1/4 cup red wine vinegar
• 1 tablespoon drained capers
• 2 teaspoons grated lemon zest
• 1 garlic clove, minced
• 1/2 cup extra virgin olive oil
• 1 cup thinly sliced red onion
• 5 assorted ripe heirloom tomatoes, halved or quartered, depending on size and shape
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 cucumber, peeled, seeded, and chopped
• 1 fennel bulb, trimmed and thinly sliced, fronds reserved
• 1/2 cup pitted and halved Nicoise olives
• 1/4 cup chopped fresh basil leaves
• 1/4 cup shaved Parmigiano-Reggiano cheese