Salad With Camembert-Stuffed Vine Leaves

Ingredients

• 375 ml (1 1/2 cups) white bread, cut in 1-cm / 1/2-inch cubes
• 125 ml (1/2 cup) olive oil
• 30 ml (2 tbsp) balsamic vinegar
• 15 ml (1 tbsp) fresh oregano, chopped
• Salt and freshly ground pepper, to taste
• 200 g (7 oz) camembert, rind removed, cut in quarters
• 4 vine leaves, rinsed and dried
• 1 medium zucchini, diced, blanched and well drained
• 2 tomatoes, diced
• 4 sprigs oregano