Italian Bread Salad (Panzanella) with Olives and Feta | America's Test Kitchen

Ingredients

• 6 cups rustic Italian or French bread , cut or torn into 1-inch pieces (1/2 to 1 pound)
• 1/2 cup extra-virgin olive oil
• Salt and pepper
• 1 1/2 pounds tomatoes , cored, seeded, and cut into 1-inch pieces
• 3 tablespoons red wine vinegar
• 1 cucumber , peeled, halved lengthwise, seeded, and sliced thin
• 1/3 cup roughly chopped kalamata olives
• 1/2 cup crumbled feta cheese
• 1 shallot , sliced thin
• 1/4 cup chopped fresh basil