Bocconcini, Tomato and Bread Salad

I tried this recipe out of a cookbook called Whitewater Cooks with Friends by Shelley Adams. I saw the book this Easter long weekend at a winery on the Naramata bench near Penticton. I was looking for a couple dishes to spice up a ham dinner and I couldn't resist this salad, it had some of my favorite things- cheese, tomatoes and basil!

dressing ingredients:
2 crushed garlic cloves
1 1/2 tbspn dijon mustard
2 tbspn honey (I didn't have this and I used brown sugar)
1/4 cup red wine vinegar (I had white wine vinegar so used that)
1 tbspn balsamic vinegar
2 cups fresh basil leaves
1/2 tsp salt
1 1/2 tsp pepper
1 cup olive oil

salad:
6 cups day old bread crusts removed cut in cubes (I had fresh bread so I dried it in the oven a bit, and I only used about 2 cups and thought it was plenty)
2 red peppers roasted and sliced in wide strips
2 yellow peppers roasted and sliced in wide strips (I ran out of time for this so I used 1 red and 1 yellow fresh pepper and sliced super thin strips, but I think roasted would add more flavour)
3 medium tomatoes cut in wedges (I used 1 tomato and about 2 cups of heirloom cherry tomatoes for more colour variation)
1/3 cup capers, rinsed
1/2 red onion, sliced thinly
2 cups fresh mozzarella bocconcini balls, medium size (4x50 g) quartered
1/2 cup fresh basil leaves for garnish

(recipe says it makes for 6-8, we were 4 people and there was leftovers so adjust accordingly)

Blend all the dressing ingredients, except olive oil, in a food processor. Add the oil slowly while blending.

Put the bread in a large salad bowl and toss with about 1/2 the dressing (sit aside for 20 minutes- I did this prior to chopping the vegetables)

Add the tomatoes, peppers, capers, red onion and bocconcini, toss. Add more dressing until you feel there is enough. Garnish with basil leaves.