Greek Panzanella Salad

I found this recipe on Annie's-Eats.com (my current favorite food site). Yes, the ingredients list is longer than I generally prefer, but it's worth it.  I like to do the prep the night before.

It's an instant classic, seriously good, easy and presentable to guests.  This is my new go-to summer salad.

Greek Panzanella

Ingredients:
For the salad:
2 tbsp. olive oil
6 cups French bread cubes (1 inch)
Kosher or sea salt
1 cucumber, peeled, seeded and sliced ¼-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry tomatoes, quartered
½ red onion, sliced thin
6 oz. crumbled feta cheese
kalamata olives (to taste)

For the vinaigrette:
2 cloves garlic, minced
1¼ tsp. dried oregano
½ tsp. Dijon mustard
¼ cup red wine vinegar
1 tsp. salt
½ tsp. freshly ground black pepper
1/3 cup olive oil

Directions: 
To prepare the salad, heat the olive oil in a large sauté pan.  Add the bread cubes and sprinkle with salt; cook over medium-low heat, tossing frequently, for 5-10 minutes, until nicely browned.  Remove from the heat.

Combine the cucumber, bell peppers, tomatoes, and red onion in a large bowl.  To make the vinaigrette, combine the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl.  Whisk in the olive oil to create an emulsion.  Pour the vinaigrette over the vegetables.  Add the feta, olives, and bread cubes.  Mix together lightly.  Set aside for 30 minutes to let the flavors blend (if you can wait that long!)

Source: barely adapted from Smells Like Home, originally from Ina Garten