Panzanella Salad with Heirloom Tomato + Fennel
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Cook time: 
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Serves: 4
 
Ingredients
  • 1 small loaf ciabatta bread / cut into bite size pieces / about 4-5 cups
  • 1 pint heirloom tomatoes
  • ½ cup kalamata olives / pitted and halved
  • 2 cloves garlic / minced
  • ½ fennel bulb / thinly sliced
  • 2 tsp fennel fronds / roughly chopped
  • 3 TB extra virgin olive oil
  • 1 oz goat cheese / optional
  • 1 tsp sugar
  • Salt + pepper
Instructions
  1. Preheat oven to 425 degrees. Using a large baking sheet, spread out bread chunks in an even layer. Bake for 12-15 minutes or until golden brown.
  2. Once bread has been toasted, combine all ingredients (minus goat cheese) in a large serving bowl and lightly toss. Top with with goat cheese crumbles and serve!
Recipe by at https://www.adventuregathereat.com/panzanella-salad-with-heirloom-tomato-fennel/