Wild arugula panzanella Recipe

Name: Wild arugula panzanella Recipe
Ingredients: 3 cups sturdy (about 1/2 -inch) bread cubes; 6 medium very ripe tomatoes (plum or small heirlooms, about 1 1/2 pounds), diced medium; 3 tablespoons red wine vinegar; 1/3 cup extra-virgin olive oil; 1 medium Kirby cucumber (also known as pickling cucumbers, small and unwaxed), quartered and thinly sliced; 1 medium red onion, quartered and very thinly sliced; 1/3 cup pitted and coarsely chopped kalamata olives; 1 small bunch (2 cups) wild arugula, trimmed, washed and dried well; Salt; Freshly ground black pepper; 3 ounces thinly sliced pancetta, fried crisp