Greek Panzanella

from Barefoot Contessa

3/4 cup olive oil, divided
6 cups rustic bread, 1 inch dice
1 cucumber, halved lengthwise, seeded and sliced in 1/2 inch chunks
1 red bell pepper, seeded and large diced
1 yellow bell pepper, seed and large diced
1 pt cherry tomatoes, halved
1/2 small red onion, thinly sliced
2 tsp minced garlic
1/4 cup red wine vinegar
1 tsp dried oregano
1/2 tsp Dijon mustard
1/2 pound feta cheese, diced
1/2 cup kalamata olives, pitted

Heat 1/4 cup olive oil in a large skillet until hot. Add the bread cubes and sprinkle with salt and pepper, cook over low to medium heat, toss frequently, for 5-10 minutes. Set aside.

Mix cucumbers, bell peppers, tomatoes, red onion in a large bowl.

Vinaigrette: vinegar, garlic, oregano, mustard, 1/4 t salt and whisk together. Add the 1/2 cup olive oil and whisk.

Add the feta, olives, and bread to the vegetables. Add the vinaigrette, toss. Wait 30 minutes and serve at room temp.