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