Barefoot Contessa'S Greek Panzanella

• extra virgin olive oil
• 1 small French bread, cut into 1-inch cubes (about 6 cups)
• kosher salt
• 1 cucumber, unpeeled, seeded, and sliced 1/4-inch thick
• 1 red bell pepper, large diced
• 1 yellow bell pepper, large diced (or orange or green pepper)
• 1 pint grape tomatoes, halved (or regular tomatoes, diced)
• 1/2 red onion, sliced in half rounds
• 1/2 lb feta cheese, cut in 1/2-inch cubes
• 1/2 cup kalamata olive, pitted
• Vinaigrette
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• 1/4 cup good red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup extra virgin olive oil

1. Directions.
2. Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
3. Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
4. For the vinaigrette:
5. Whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

extra virgin olive oil, bread, kosher salt, cucumber, red bell pepper, yellow bell pepper, grape tomatoes, red onion, feta cheese, kalamata olive, vinaigrette, garlic, oregano, dijon mustard, red wine vinegar, salt, fresh ground black pepper, extra virgin olive oil

Taken from www.food.com/recipe/barefoot-contessas-greek-panzanella-385941 (may not work)