Lay the bread cubes on a baking sheet and drizzle with olive oil and salt. Toss so that each piece is coated.
Bake in the oven for 10-12 minutes until golden brown.
Add the tomatoes, cucumber, red onion, parsley and oregano to a bowl and mix.
When the bread is toasty, add to the vegetables, and mix again.
Whisk together all of the dressing ingredients.
Pour over the Panzanella and toss so that everything is well coated.
Serve immediately.
Notes
The bread will be soggy after an hour or so, so make sure to serve this fresh to guests. However, I actually love when the bread gets a little soggy and I think this makes lovely leftovers. I like to use the mixture in omlettes for an easy faux strata!