Tomato, Olive and Baby Kale Panzanella Salad

Toss bread cubes in a large bowl with 2 tablespoons olive oil and salt and pepper to taste. Add tomatoes, zucchini, greens, olives and salt and pepper to taste; toss lightly to combine.

Combine basil, mint, garlic, vinegar, water and remaining 4 tablespoons olive oil in the bowl of a food processor; pulse until pureed to the consistency of dressing or pesto. Add as much dressing as desired to the salad and toss to combine.

Serve salad immediately with crumbled feta cheese sprinkled on top.

Recipe adapted from Martha Stewart Living.