|Heat the olive oil in a large stainless skillet. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently for 5 to 10 minutes until nicely browned. Add more olive oil as needed.|
|For the vinaigrette, whisk together the red wine vinegar, garlic, oregano, salt, pepper, and mustard in a small measuring glass. While still whisking, drizzle in the olive oil and make an emulsion.|
|Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.|
|Pour the vinaigrette over the vegetables. Add the feta, olives, and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.|
source: Ina Garten (Barefoot Contessa)
If you want to pack this salad for lunch or enjoy it over the course of a few days, simply pack up the veggies, dressing, and croutons separately. When you're ready to enjoy it, pour the dressing over the veggies and top with the croutons. Set the salad sit for a few minutes, then toss it all to combine.