Saturday potluck

I knew that our host wanted to make smoked meat. They have an amazing smoker. I was watching The Barefoot Contessa and thought that her Greek Panzanella would go with smoked meat. This recipe serves 6.  We had so much food I knew I did not need to increase it.  The wonderful thing about this recipe is that the bread never got soft. 
Ingredients:
EVOO
1 small French boule, cut into 1” cubes, about 6 C.
Kosher Salt
1cucumber, unpeeled, seeded and sliced ¼ “thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pt. cherry tomatoes, halved
½ red onion, sliced in half rounds
½# feta cheese, cut into ½ “cubes
1/2C calamata olives, pitted
For the vinaigrette:
2 cloves garlic, minced
1t dried oregano
½ t Dijon mustard
¼ C red wine vinegar
1 t salt
½ t freshly ground black pepper
½ C EVOO
Directions:
Heat 3 T EVOO in a large sauté pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently for 5-10 minutes, until nicely browned.
Place cucumber, red and yellow pepper, tomatoes and red onion in a large bowl. Whisk the first 6 ingredients for the vinaigrette in a mini food processor. Add the EVOO slowly to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.
Everyone liked the Greek Panzanella but there was so much food. The smoked turkey and smoked beef was great. Great evening, but we all have to get up early tomorrow for the Breast Cancer tournament and everyone there was playing tomorrow.