Quick and Easy Salad Favorites - Panzanella With Feta Cheese

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Recipe from Dave Devoy

6 medium tomatoes (cut in mid sized chunks)
4 thick slices of good chewy bread (1/2"-3/4" each) -- toasted and cut into cubes 1/2"-3/4" chunks.
(e.g. Italian wheat or sourdough)
1/2 cup olive oil
1/4 cup finely chopped sweet onion (red, purple, Vidalia...)
1/4 cup finely chopped fresh basil
1 tblsp chopped parsley
2 each cloves garlic; mashed, minced or both.
1 tsp finely chopped fresh tarragon
2 tblsp fresh squeezed lemon juice
2 tblsp Vinegar: Wine, balsamic or otherwise flavored
Salt and pepper to taste
Feta cheese to taste (tomato/basil Feta is good :) for garnish

Combine all ingredients except the bread and cheese in a large salad bowl.
Let the mixture marinate in the refrigerator for at least two hours, stirring gently from time if you can.
Toast the bread and cut into chunks just before serving.
Stir the toast chunks into the salad and serve at room temperature with crumbled Feta cheese on top.
(serves 8 -- as a side dish, perhaps)