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
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.
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/