1Heat 4 tablespoons of olive oil in a large skillet. Add the cubed bread, sprinkle lightly with salt, and cook over medium-low to medium heat until nicely browned (5 to 10 minutes), tossing frequently. If needed, add more oil while browning.
2In a large bowl, combine the peppers, cucumber, tomatoes, and onion. Toss gently to combine.
Combine all the vinaigrette ingredients, except for the olive oil, in a bowl and whisk together.
While continuing to whisk, add the olive oil; whisk until the oil is mixing in completely. ( I do this in my food processor ).
3Pour the vinaigrette over the vegetables. Add the cheese, olives, and bread crumbs; toss gently until everything is lightly coated with the vinaigrette.
Allow the salad to set at room temperature for 30 minutes before serving, allowing flavors to blend together.