Bread Salad With Roasted Tomatoes And Capers

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1 pint grape tomatoes

5 tablespoons extra-virgin olive oil

1 garlic clove, minced

1 teaspoon chopped thyme

Kosher salt and freshly ground pepper

4 cups diced baguette (1/2 inch)

2 1/2 tablespoons fresh lemon juice

1/2 European seedless cucumber, peeled and thinly sliced

1/3 cup pitted Calamata olives

2 teaspoons drained capers

6 caperberries, halved lengthwise (optional)

2 tablespoons chopped basil leaves

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