Radicchio, fennel, and olive panzanella

Ingredients

6 oz. country-style bread, torn into bite-size pieces (about 4 cups)

1 tablespoon finely grated lemon zest

½ cup olive oil, divided

Kosher salt and freshly ground black pepper

1 small shallot, finely chopped

2 tablespoons fresh lemon juice

2 tablespoons red wine vinegar

1 tablespoon chopped fresh oregano

1 small head radicchio, torn into bite-size pieces

1 small fennel bulb, thinly sliced

1 cup fresh flat-leaf parsley leaves with tender stems

½ cup green olives, pitted, halved

3 oz. aged sheep’s-milk cheese (such as Manchego), shaved

3 oz. hard salami, thinly sliced

Preparation

1. Step 1

   Preheat oven to 400°. Toss bread with lemon zest and ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let cool.

   Step 2

   Whisk shallot, lemon juice, vinegar, and oregano in a large bowl; season with salt and pepper. Whisk in remaining ¼ cup oil.

   Step 3

   Add radicchio, fennel, parsley, olives, cheese, salami, and bread to dressing; toss to combine.

   Step 4

   DO AHEAD: Salad can be dressed the night before. Cover and chill.

Recipe by Dawn Perry, sourced from Bon Appetit