Tuscan Bread Salad (a.k.a. Panzanella)

It's summer, and mighty hot, so there's not much motivation to turn on the stove. On the other hand, the produce these days is quite good, so here's a nice no-cook meal for these hot days.

• 150g (stale) Italian bread
• 400g tomatoes
• 1 small red, 1 small green bell pepper
• 1 bunch green onions
• 1 bunch each Italian parsley and basil
• 2 cloves of garlic
• 2-3 Tbsp. red wine vinegar
• salt, pepper
• 5 Tbsp. olive oil
• 1 Tbsp. capers

Cut the dry bread into cubes, combine with diced tomatoes and bell peppers, as well as thinly sliced green onions. Wash and chop the herbs and add to the bread along with the garlic, minced. Add salt and pepper to vinegar, then stir in the olive oil. Add to bread along with the capers. Let stand for about an hour, it doesn't hurt for it to stand longer. A light red wine goes well with this dish.