Roasted Greens Panzanella Salad

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1 bunch kale, cleaned and roughly chopped

1 bunch red chard, cleaned and roughly chopped

2 tablespoons olive oil

1/2 loaf day-old ciabatta bread, cut into 1-inch cubes (about 8 cups)

1 (8-ounce) jar sun-dried tomatoes, drained and chopped

3 tablespoons balsamic vinegar

6 tablespoons extra-virgin olive oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper