Slice the Italian bread into thick slices. Preheat a cast iron grill pan or griddle and char the bread quickly on both sides until nice grill marks form. Take good care not to burn it.
1/2 Italian crusty bread loaf
Rub each side of each slice of the bruschetta (grilled bread) with the garlic to your liking. Set aside and drizzle all over with some olive oil. Sprinkle with sea salt and allow it to cool. Once cooled off and easy to handle, tear the bruschetta into small pieces and place into a large bowl. (You can use a serrated knife to cut it up if you prefer).
2 clove large garlic
Slice the heirloom tomatoes and red onion and add them to the bowl with the bruschetta pieces.
2 lb heirloom tomatoes, 1/2 red onion or 1 shallot
In a small bowl whisk together the olive oil and red wine vinegar until combined. Season to taste with the sea salt and pour over the bruschetta panzanella salad.
1/3 cup extra virgin olive oil, 3 tbsp red wine vinegar + more to taste
Sprinkle the salad with the capers and toss to coat well. Adjust seasonings again to your taste and add the basil leaves on top. Allow your panzanella salad to rest at room temperature for about 20 minutes before serving for all the flavors to marry.
1/3 cup basil leaves, 2 tbsp capers, Sea salt to taste, Freshly cracked black pepper to taste