Greek Panzanella Salad

For the Salad:

• 1 loaf Ciabatta or French bread cut into 1-inch cubes (8-9 cups)
• 1 cup halved red grape tomatoes
• 1 cup halved yellow grape tomatoes
• 1 seedless cucumber chopped
• 1 red bell pepper chopped
• 1 cup marinated quartered artichoke hearts drained
• 1 14 oz can chickpeas, rinsed and drained
• 3/4 cup pitted kalamata olives halved
• 1/2 red onion thinly sliced
• 1/2 cup crumbled Feta cheese
• 1/4 cup chopped basil

For the Dressing:

• 2 tablespoons red wine vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1 clove garlic minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup olive oil