Layered Panzanella

8 ounce day old crusty french bread, cut into 1 inch cubes equivalent to 5 cups
1/2 cup pitted Kamala olives, chopped
1/2 cup fresh basil chopped
1/2 cup olive oil
1/2 cup white balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 large cucumber
8 ounces sun dried tomato-stuffed-fresh mozzarella cheese rolls cut in 1/4 inch thick slices recipe below
1 pint yellow and/or red cherry tomatoes, halved equivalent to two cups
4 ounces sliced pepperoni, 1 cup cut in strips
2 cups baby arugula 2 ounces
1/2 cup red onion thinly sliced 1/2 cup

stuffed mozzarella unroll 1 package  (12 ounces) Bel Gioiosa Unwrap  & Roll fresh mozzarella cheese and arrangeing a single layer of lightly flattened, drained oil packed sun dried tomatoes on cheese. Starting with one short end, roll up cheese and tomatoes slice and use as much as needed to line serving dish

In large bowl, combine bread cubes, olives, 2 Tablespoons chopped basil. In small bowl, whisk oil and vinegar; sugar salt and pepper until blended ; toss 1/3 cup dressing with bread mixture.

If desired , using vegetable peeler , lengthwise remove strips of skin from cucumber in 1/2 inch intervals, creating stripes. Halve cucumber lengthwise. Cut crosswise into 1/4 inch thick slices.

Line bottom of 3 1/2 quart trifle dish or glass bowl with the mozzarella cheese recipe with cut size facing out. Spoon bread mixture into bowl. Top with cucumber, 1 1/2 cups tomatoes, pepperoni and arugula. Garnish with onion and remaining tomatoes. Mix remaining dressing with remaining basil, pour over salad. Refrigerator at least 2 hours before serving.