Heat the oil to hot but not smoking in a large sauté pan over medium heat. Fry the bread in batches and cook until golden, 3 to 4 minutes, stirring often to keep the cubes from sticking. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper. Set aside.
Toss the remaining ingredients together in a mixing bowl. Season with salt and pepper. Add the bread cubes and toss again.
Arrange the salad on a serving platter and pass to serve.
The salad can be made ahead of time and chilled. If this is done, add the bread just before serving.
Yield: 4 servings