Greek Panzanella

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.5 cup calamata olives pitted
• 1  hothouse cucumber unpeeled seeded sliced
• 0.5 teaspoon dijon mustard 
• 0.5 pound feta cheese cut in 1/2-inch cubes
• 1 small bread french cut into 1-inch cubes 6 cups
• 2 cloves garlic minced
• 1 pint grape tomatoes halved
• 6 servings kosher salt 
• 0.5 cup olive oil good
• 6 servings olive oil good
• 1 teaspoon oregano dried
• 1 large bell pepper diced red
• 0.5  onion red sliced in half rounds
• 0.3 cup red wine vinegar good
• 1 teaspoon salt 
• 1 large bell pepper diced yellow

Equipment

• bowl
• frying pan
• whisk

Directions

1. Heat 3 tablespoons olive oil in a large saute pan.
2. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned.
3. Add more olive oil as needed.
4. Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
5. For the vinaigrette, 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.
6. Pour the vinaigrette over the vegetables.
7. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend.
8. Serve at room temperature.