Tuna Panzanella Salad

3 tbsp red-wine vinegar

2 tbsp olive oil

1 small garlic clove, minced

2 cups torn, day-old multi-grain artisanal bread

2 170-g cans tuna, in broth and oil, drained and broken into chunks

2 vine-ripe tomatoes, chopped (1 1/3 cups)

2 cups chopped English cucumber

1/2 cup thinly sliced red onion

1/2 cup mini pearls of bocconcini

2 tbsp sliced kalamata olives

1/2 cup torn basil leaves

salt and pepper, to taste