Heirloom Tomato Panzanella Salad

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1 cup balsamic vinegar

6 heirloom tomatoes, different varieties about 3-inches in diameter, about 2 1/2 pounds

1/4 to 1/2 baguette, cut into cubes and lightly toasted

3 sprigs oregano, leaves removed from stem

6 large fresh basil leaves, sliced thin

2 tablespoons smoked extra virgin olive oil (see Note) or your favorite extra virgin olive oil

1 small red onion, very thinly sliced

Fleur de sel or kosher salt and fresh ground pepper

1/2 pound feta cheese, crumbled

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