Weekend's Panzanella

Directions

1. 1
   Grill slices of the Italian bread on both sides until {lightly} toasted.
2. 2
   Cut one garlic clove in half and rub the slices of bread with the garlic.
3. 3
   Once bread is cool, break up into bite size pieces and set aside.
4. 4
   Finely mince both garlic cloves.
5. 5
   In a large bowl combine the minced garlic, tomatoes, cucumber, capers, red onion, red wine vinegar, olive oil, salt and pepper.
6. 6
   Toss the ingredients and set aside for 1-2 hours to marinate.
7. 7
   Stir the bread {gently} into the tomato mixture.
8. 8
   (NOTE: Stir in the cubed bread *just* before serving or the salad will turn to mush if prepared too far in advance.
9. 9
   Best eaten within several hours.
10. 10
    ).
11. 11
    If the salad appears too dry, add a little bit more olive oil and vinegar to moisten, about 1 tablespoon of each.
12. 12
    Top with the mozzarella balls and garnish salad with the fresh basil and lemon wedges.