Greek Panzanella Salad

Ingredients

• 1 loaf Ciabatta or French bread cut into 1-inch cubes (8-9 cups)
• 1 cup halved red grape tomatoes
• 1 cup halved yellow grape tomatoes
• 1 seedless cucumber chopped
• 1 red bell pepper chopped
• 1 cup marinated quartered artichoke hearts drained
• 1 14 oz can chickpeas, rinsed and drained
• 3/4 cup pitted kalamata olives halved
• 1/2 red onion thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped basil
• 1/2 cup Brightland Alive Extra Virgin Olive Oil
• 2 tablespoons Brightland Parasol Champagne Vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1 clove garlic minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Preheat oven to 375 degrees F. Place the bread cubes on a large baking sheet. Place in the oven and bake for 10 minutes, or until the bread is toasted.
• In a large bowl, combine the bread, tomatoes, cucumber, red pepper, artichoke hearts, chickpeas, olives, red onion, feta cheese, and basil.
• In a small bowl, whisk together the Parasol Champagne Vinegar, lemon juice, garlic, oregano, salt, pepper, and Alive Extra Virgin Olive Oil.
• Drizzle the dressing over the bread salad and toss until well combined. Let the salad sit for 30 minutes so the bread can soften a bit. Serve.