Spread the bread cubes out again, then roast for 10–12 minutes, stirring once halfway through, until golden and crisp. Remove from oven and, while still warm, rub the toasted cubes lightly with the cut side of the garlic clove for a gentle garlic flavor. Let cool.

Dressing

In a small jar or bowl, whisk together 4 tbsp olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, ½ tsp honey (if using), ½ tsp salt and ¼ tsp black pepper until emulsified. Taste and adjust seasoning.

Salad Assembly

Place the halved cherry tomatoes, sliced roasted red pepper strips and sliced red onion in a large bowl. Sprinkle 1 tsp kosher salt and ½ tsp freshly ground black pepper over the vegetables and toss gently. Let sit 5–10 minutes so the tomatoes release some juice (this flavors the bread).

Add the cooled croutons to the bowl with the tomatoes and vegetables.

Pour about two-thirds of the dressing over the bread and vegetables and toss gently but thoroughly, so the bread absorbs dressing and tomato juices. Let sit 5 minutes, then add more dressing if needed (reserve remaining dressing to taste).

Crumble the feta over the salad, add torn basil leaves and the rinsed capers (if using). Toss lightly to combine, taking care not to break up the bread too much.

Adjust salt and pepper to taste. Serve at room temperature, allowing flavors to meld. Leftovers refrigerate up to 1 day (bring to room temperature before serving).