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3 tablespoons Olive oil
French bread cut into cubes (6 cups)
A pinch of salt
1 cucumber, peeled, seeded, quartered and sliced
1 yellow bell pepper, diced
1 pint cherry tomatoes, quartered
1/2 red onion, sliced in quarter rounds
1/2 pound feta cheese, crumbled
1/2 cup olives, pitted and sliced
For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Coat the bread cubes with olive oil and salt; bake 20 minutes at 300 degrees or until lightly toasted. Place the cucumber, yellow pepper, tomatoes and red onion in a large bowl.
Vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt, pepper and olive oil in a small jar, shake well. 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.

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