Greek Panzanella

I made this recipe because my single cherry tomato plant was producing like crazy.  I love this wonderful Greek version of panzanella with feta cheese.

This is divine and I was surprised that it was pretty much gone when dinner was over.  It makes a lot.  It was especially nice with fresh from the garden tomatoes.

3/4 cup olive oil, divided
6 cups rustic bread cut in 1-inch cubes
Kosher salt and freshly ground pepper
1 English cucumber, unpeeled, halved lengthwise
        and seeded, cut in 1/2 inch slices
1 red bell pepper, large dice
1 yellow bell pepper, large dice
2 cups cherry or grape tomatoes, halved
1/2 small red onion, thinly sliced in half rounds
1/4 cup red wine vinegar
2 cloves garlic minced
1 t. dried oregano
1/2 t. Dijon mustard
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup kalamata olives (optional - I didn't add because          I am the only one who likes them.)

Heat 1/4 cup olive in a large sautee pan until hot.  Add half of the bread and sprinkle with salt and pepper. Cook over medium low heat, tossing frequently, for 5 to 10 minutes, until nicely browned.  The lower temperature is better for even browning.  Do the second batch.

Place the cucumber, bell peppers, tomatoes, and red onion in a large bowl and toss together.

For the vinaigrette, place the vinegar, garlic, oregano, mustard and 1 t. salt and 1/2 t. pepper in a small bowl and whisk together.  Whisking constantly, slowly add the remaining 1/2 cup olive oil to make an emulsion.

Add the feta and bread to the vegetables in the bowl.  Pour the vinaigrette over and toss lightly.  Set aside for 30 minutes for the flavors to develop.  Season to taste and serve at room temperature.  This recipe is from Ina Garten.