Sicilian Bread Salad with Roasted peppers, Cracked Olives and Peperoncini

This is a wonderful way to use left over tomatoes or left over bread.  Use this as a main course with some sliced salamis or as a buffet salad.  Very good.

Sicilian Bread Salad with Roasted peppers, Cracked Olives and Peperoncini

1 med. sized loaf of Italian bread cut into 1 inch pieces, crusts removed
1 roasted red pepper, peeled and cut into thin strips
1 roasted yellow bell pepper, peeled and cut into thin strips
1 cup cherry tomatoes, halved lengthwise or roma tomatoes (seeded and cored) and chopped into large pieces
1/4 cup EVOO
1/4 cup red wine vinegar
1 small red onion, thinly sliced
3 scallions, white and green parts, cut into 1/2 inch pieces
1/2 cup pitted and coarsely chopped Sicilian green olives
8 peperoncini, cut into 1/4 inch rings
1 tbls fresh oregano, leaves only
1 tsp crushed red pepper flakes
sea salt and freshly ground pepper

In a large bowl, combine the bread, peppers, and tomatoes.  In a separate bowl, whisk together the oil and vinegar.  Add the rest of the ingredients and let stand 10 minutes.  Pour dressing over the bread mixture and season with salt and pepper.