This greek panzanella salad is the ideal warmer weather salad, weeknights, pool days, barbecues and potlucks. Make it under 15 minutes and it's easy to prep ahead.
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Cut up your bread into 1 inch bite size pieces and lay on the sheet pan lined with parchment paper. Drizzle with olive oil and sprinkle with a pinch of salt.Bake at 350F for 10-12 minutes until toasted - in the meantime, prepare the rest of the salad.
In a large bowl add in the tomatoes, cucumbers, red/purple onion, pepperoni and toss.
In a small bowl, whisk together the greek panzanella salad dressing.
Pour the dressing over the prepared salad.
Add in the feta and homemade croutons. Give the salad another quick toss. Top with the Kalamata olives and peperoncinis.