Panzanella - California Raisins

Ingredients

• 2 Tablespoons red wine vinegar
• 6 Tablespoons extra virgin olive oil
• 1 / 2 clove garlic, finely minced
• Kosher or sea salt and freshly ground black pepper
• 1 / 2 loaf day-old crusty Italian or French bread
• 2 large ripe tomatoes
• 1 / 2 English cucumber; peeled, seeded, and diced into 1/2-inch cubes
• 1 / 2 small red onion, thinly sliced
• 1 / 2 red bell pepper, cut into matchstick-size pieces (julienne)
• 1 / 2 yellow bell pepper, cut into matchstick-size pieces (julienne)
• 2 Tablespoons basil leaves, coarsely chopped
• 2 Tablespoons Italian parsley leaves, coarsely chopped
• 1 Tablespoon oregano leaves, coarsely chopped
• 3 / 4 Cup California raisins
• 1 / 4 Cup pitted kalamata olives
• 1 / 4 Cup Feta cheese, crumbled