Pita Panzanella Salad

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8 cups pocketless pita bread cubes, stale or toasted (about 13 ounces)

2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups)

1 cup sliced Persian or hothouse cucumbers

1 cup chopped fresh parsley

1 cup diced green bell peppers

1/2 cup thinly sliced red onion

3/4 cup crumbled feta

1/4 cup chopped pitted green olives

1/4 cup lemon juice

1 teaspoon Dijon mustard

3/4 cup olive oil

Kosher salt and freshly ground black pepper