Greek Panzanella

We are definitely entering into summer here in Chattanooga.  This is my Number #1 go-to salad in the summer.  This is an Ina Gartern "The Barefoot Confessa" recipe.  Now I generally use her "Panzanella" recipe, but this  recipe is bumped up a bit making it a Greek version, adding feta cheese and changing the dressing recipe a bit.  Regardless, either recipe is fantastic.  A great entree salad.  So here it is:

GREEK PANZANELLA (Serves 6)

Good olive oil
1 small French bread or broule, cut into 1" cubes (6 cups)
Kosher salt
1 hothouse cucumber, unpeeledc, seed, and sliced into 1/4" thick (or about 4-5 mini/pickling  cucumbers) sliced into about 1/4"  slices
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, sliced in half
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut into 1/2' cubes

FOR THE VINIAGRETTE:

2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp Dijon mustard
1/4 cup red wine vinegar
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup good olive oil

Directions:

Heat 3 Tbsp olive oil in a large sauce pan.  Add the bread crumbs 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.

Place the cucumber, red and yellow pepper, tomatoes, and red onion in a large bowl.

For the vinagrette, whisk together the garlid, oregano mustard, vinegar, 1 tsp 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 and bread cubes and mix together lightly.  Set aside for 30 minutes for the flavors to blend.  Serve at room tempeature.