Viva Panzanella

Ingredients

• 3/4 pound sourdough bread, cubed (about 8 cups)
• 2 tablespoons olive oil
• 2-1/2 pounds tomatoes (about 8 medium), chopped
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
• 1 cup thinly sliced roasted sweet red peppers
• 1/2 cup fresh basil leaves, thinly sliced
• 1/3 cup thinly sliced red onion
• 1/4 cup Greek olives, quartered
• 3 tablespoons capers, drained
• 1/4 cup balsamic vinegar
• 3 tablespoons minced fresh parsley
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• 3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
• 1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
• 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
• 1 garlic clove, minced