Greek Panzanella

1/2 ciabatta or baguette, cut into 1-inch pieces

1 cup olive oil, divided

1/4 cup red wine vinegar 

1 cup halved cherry or grape tomatoes

1/2 red onion, diced

1/2 English cucumber, chopped

1/2 cup halved Kalamata olives

1/2 cup crumbled feta

1/2 cup chopped parsley

Salt and pepper to taste

Preheat oven to 400°F. Line a baking sheet with parchment. In a mixing bowl, combine bread pieces and 1/2 cup olive oil. Toss until bread is coated with oil, then spread into a single layer on prepared pan. Season with salt and pepper to taste. Bake until golden and crispy, about 5-8 minutes. In a mixing bowl, whisk together remaining olive oil and red wine vinegar. Add remaining ingredients and toss. Let bread cool completely, then add to bowl and toss again. Season with salt and pepper to taste, then let salad stand for 15 minutes before serving.