Greek-Style Panzanella Bread Salad Recipe

day old baguette or crusty Italian bread, cut into 1-inch cubes (about 4 cups)

cucumber, seeded and cut into ½-inch chunks

large tomatoes or equivalent of smaller cherry or heirloom tomatoes, cut into ½-inch chunks or quarters

red onion, thinly sliced

jar roasted red bell pepper, cut into ½-inch chunks (about 1½ red bell peppers)

jar capers, drained (about ⅓ cup)

pitted kalamata olives, drained and chopped

extra virgin olive oil

red wine vinegar

McCormick Gourmet™ Organic Italian Seasoning with Flaxseed

garlic, pressed

Kosher salt and fresh ground black pepper

crumbled feta cheese