1small French bread, cut into 1-inch cubes (6 cups)
1hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1red bell pepper, large diced
1yellow bell pepper, large diced
1pintcherry or grape tomatoes, halved
1/2red onion, sliced in half rounds
1/2poundfeta cheese, cut in 1/2-inch cubes
1/2cupKalamata olives, pitted
For the vinaigrette:
1/4cupred wine vinegar
1/2teaspoonfreshly ground black pepper
1/2cupgood olive oil
Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; toast bread over low to medium heat, tossing frequently, for 5 to 10 minutes, until golden brown and crispy.
Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
For the vinaigrette: In a small bowl, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and pepper. While still whisking, add the olive oil to emulsify. 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 or cold. If making ahead of time, prepare as directed but wait a little before serving to add the bread so that it doesn't get soggy.