Panzanella Salad with Fennel

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The best part of leftover bread is Panzanella Salad!

4 c country-style bread, torn into bite-size pieces
1 TBSP lemon zest
1/2 c olive oil, divided
Salt and pepper
1 shallot, finely chopped
2 TBSP lemon juice
2 TBSP red wine vinegar
1 TBSP chopped fresh oregano
3 c mixed hearty salad greens
1 fennel bulb, thinly sliced
1 c chopped parsley leaves
1/2 cbgreen olives, pitted, halved
3 ozs Manchego, shaved
3 oz hard salami, thinly sliced

Preheat oven to 400°F. Toss bread with lemon zest and 1/4 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.

Whisk shallot, lemon juice, vinegar, and oregano in a large bowl; season with salt and pepper. Whisk in remaining 1/4 c oil.

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

Serves 4.