Radicchio, Fennel, and Olive Panzanella

Name: Radicchio, Fennel, and Olive Panzanella
Ingredients: 6 ounces country-style bread, torn into bite-size pieces (about 4 cups); 1 tablespoon finely grated lemon zest; 1/2 cup olive oil, divided; Kosher salt, freshly ground 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; 1/2 cup green olives, pitted, halved; 3 ounces aged sheep's-milk cheese (such as Manchego), shaved; 3 ounces hard salami, thinly sliced

Radicchio, Fennel, and Olive Panzanella was pinched from <a href="http://www.epicurious.com/recipes/food/views/radicchio-fennel-and-olive-panzanella-51232210" target="_blank">www.epicurious.com.</a>

INGREDIENTS

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

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1 tablespoon finely grated lemon zest

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1/2 cup olive oil, divided

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Kosher salt, freshly ground pepper

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1 small shallot, finely chopped

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2 tablespoons fresh lemon juice

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2 tablespoons red wine vinegar

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1 tablespoon chopped fresh oregano

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1 small head radicchio, torn into bite-size pieces

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1 small fennel bulb, thinly sliced

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1 cup fresh flat-leaf parsley leaves with tender stems

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1/2 cup green olives, pitted, halved

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3 ounces aged sheep's-milk cheese (such as Manchego), shaved

•

3 ounces hard salami, thinly sliced

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