I had learned that about 10 years ago, the restaurant burned to the ground, but the owners quickly rebuilt, crafting a shingle–style manse looking like a cross between a country inn and a structure more often found in residential subdivisions. They have been in business since 1986. Essentially, it’s a roadhouse for locals who adore The Good Table. It covers an amalgam of cuisines—continental classics, Greek, and good old-fashioned American comfort food. You can order anything from a turkey platter with stuffing, potatoes, and cranberry sauce to lamb souvlaki. I am always leery of restaurants that offer too much variety. Experience has told me that most everything on the menu is average in appearance and taste and there is not one particular type of cuisine that is exceptional. However, since the restaurant always appeared full, this is usually a sign of good food, atmosphere and service.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.