Radicchio, Fennel, and Olive Panzanella
A rustic Italian bread salad featuring a flavorful combination of crispy country bread, bitter radicchio, sweet fennel, and salty olives and salami, all tossed in a bright lemon and red wine vinegar dressing.
6 servings
20 min
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Ingredients
- •6 ounces country-style bread
- •1 tablespoon lemon zest
- •½ cup olive oil
- •to taste kosher salt and pepper
- •1 small shallot
- •2 tablespoons lemon juice
- •2 tablespoons red wine vinegar
- •1 tablespoon fresh oregano
- •1 small head radicchio
- •1 small fennel bulb
- •1 cup flat-leaf parsley
- •½ cup green olives
- •3 ounces aged sheeps-milk cheese
- •shaved
- •3 ounces hard salami
- •thinly sliced
Cooking Instructions
- 1.
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.
10 min
- 2.
Whisk shallot, lemon juice, vinegar, and oregano in a large bowl; season with salt and pepper. Whisk in remaining 1/4 cup oil.
5 min
- 3.
Add radicchio, fennel, parsley, olives, cheese, salami, and bread to dressing; toss to combine.
5 min
- 4.
DO AHEAD: Salad can be dressed the night before. Cover and chill.
