Greek Panzanella

• 4 to 5 slices ciabatta or rustic bread, stale or fresh, cubed
• 1/3 cup olive oil
• 3/4 teaspoon fleur de sel, divided (1/2 tsp or less, divided, if using regular salt) and you may want to start with less depending on salt levels in your olives, feta and bread
• 1/4 cup mixture of fresh flat-leaf parsley and/or oregano, not packed
• 2 cloves fresh garlic, minced
• 1 pint cherry or grape tomatoes (I used a mixture of yellow, red, and green)
• 1/2 bell pepper, thinly sliced
• 1/2 cucumber, peeled, seeded and diced
• 1/3 cup kalamata olives, halved
• 1 tablespoon sherry vinegar
• 2 ounces feta cheese, sliced

1. Preheat oven to 325 F.
2. In a large bowl, toss ciabatta, olive oil, half of fleur de sel or salt, herbs and garlic. Toss, toss, toss until cubes of bread are evenly coated. Empty contents of bowl onto a baking sheet and place in oven 5 to 10 minutes, until bread is pale gold, warm and sizzling, but not browned or crisp. (In my oven this took just 7 minutes.)
3. Place tomatoes and the other half of salt in a large serving bowl, and toss. (You can use the bowl you used for tossing the bread mixture.) Remove bread from oven and let it cool on the baking sheet for 5 minutes. Then toss with tomato and salt mixture.
4. When tomatoes and bread mixture have cooled down to just around room temperature, add pepper, onion, cucumber, olives, sherry vinegar and feta. Toss well. Serve.

bread, olive oil, salt, flatleaf, garlic, cherry, bell pepper, cucumber, kalamata olives, sherry vinegar, feta cheese

Taken from food52.com/recipes/13983-greek-panzanella (may not work)