Preheat your oven to 375°F (190°C).
Spread the bread cubes in a single layer on a baking sheet. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Toast in the oven for 10-15 minutes until golden and crisp, tossing halfway through. Set aside to cool slightly.
In a large bowl, combine the halved cherry tomatoes, diced cucumber, sliced red onion, diced bell pepper, and sliced Kalamata olives.
In a small bowl or jar, whisk together the remaining 2 tablespoons olive oil, lemon juice, red wine vinegar, salt, and pepper to make the dressing. Add optional garlic or Dijon mustard if using.
Add the toasted bread cubes to the vegetable mixture.
Pour about two-thirds of the dressing over the salad and toss gently to coat evenly.
Sprinkle the fresh herbs on top and add any optional ingredients like feta cheese or capers. Toss lightly to incorporate.
Taste and adjust seasoning with additional salt, pepper, or remaining dressing as needed.
Let the salad rest for 5-10 minutes before serving to allow flavors to meld.
Serve immediately as a refreshing summer salad or hearty side dish.
