Greek Panzanella Salad

For the Salad

• 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

For the Dressing

• 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

1. 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.
2. In a large bowl, combine the bread, tomatoes, cucumber, red pepper, artichoke hearts, chickpeas, olives, red onion, feta cheese, and basil.
3. In a small bowl, whisk together the Parasol Champagne Vinegar, lemon juice, garlic, oregano, salt, pepper, and Alive Extra Virgin Olive Oil.
4. 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.