Sheet Pan Panzanella with Feta and Peppers

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2 cups sourdough bread, torn into bite-size pieces

1 cup cherry tomatoes  

1 small red onion, thinly sliced 

1 small red bell pepper, thinly sliced  

1 small yellow bell pepper, thinly sliced 

3 tablespoons plus 1 1/2 teaspoons olive oil 

Kosher salt and freshly ground black pepper  

2 tablespoons red wine vinegar 

1 teaspoon honey 

1/2 lemon, juiced 

1/4 cup kalamata olives, pitted and halved  

2 Persian cucumbers or 1/2 English cucumber, diced  

2 tablespoons fresh basil leaves, very thinly sliced   

2 ounces feta, crumbled