Sweet tomatoes and sourdough bread are the foundation of any panzanella salad recipe (a traditional Tuscan bread salad), and they're all the more delicious with salty feta cheese, spicy arugula, and a refreshing handful of basil and parsley.
In a large bowl, whisk the vinegar, olive oil, garlic, salt, and pepper. Add the tomato, cucumber, bell pepper, onion, and chickpeas, and toss to coat. Cover and let marinate at room temperature for at least 20 minutes and up to 2 hours.
Add the bread, arugula, parsley, basil, and feta, and toss to combine. Serve immediately.