Greek Panzanella

Name: Greek Panzanella
Ingredients: 4 to 5 slices ciabatta or rustic bread, stale or fresh, cubed; 1/3 cup olive oil; 3/4 teaspoon fleur de sel, divided (1/2 tsp or less, divided, if using regular salt) and you may want to start with less depending on salt levels in your olives, feta and bread; 1/4 cup mixture of fresh flat-leaf parsley and/or oregano, not packed; 2 cloves fresh garlic, minced; 1 pint cherry or grape tomatoes (I used a mixture of yellow, red, and green); 1/2 bell pepper, thinly sliced; 1/2 cucumber, peeled, seeded and diced; 1/3 cup kalamata olives, halved; 1 tablespoon sherry vinegar; 2 ounces feta cheese, sliced