Tomato Bread Salad

We wanted something light for dinner tonight.  I found this recipe in the June 2010 issue of Better Homes and Gardens magazine.  Since it is still a little too early in the season, I had to buy the tomatoes for this dish tonight, but I hope that my tomato plant does well this year so I can make this again!

4 Roma Tomatoes, cut into 1 inch chunks
1/2 of a Medium Red Onion, cut into thin wedges
1 Medium Yellow Sweet Pepper, cut into 1 inch pieces
1/4 cup + 1 tablespoon Olive Oil
1/4 cup Red Wine Vinegar
1 tablespoon Dijon Mustard
1/2 teaspoon Italian Seasoning, crushed
8 ounces Ciabatta or Focaccia Bread, cut into 1 inch pieces
1 cup Fresh Basil Leaves (We omitted this time)
Salt & Pepper

In a large serving bowl, combine the tomatoes, onion, and pepper.  In a screw top container, combine 1/4 cup olive oil, vinegar, mustard, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.  Cover and shake well to combine.  Add the dressing to the tomato mixture and stir to coat.  Cover the bowl and refrigerate overnight (up to 24 hours).  Before serving, toss the bread cubes with 1 tablespoon of olive oil to coat.  Bake at 400 degrees for about 10 minutes, or until toasted, stirring once.  Remove and allow to cool.  Add the bread cubes and basil to the tomato mixture and toss to coat.