Radicchio, Fennel, and Olive Panzanella

Ingredients for Radicchio, Fennel, and Olive Panzanella

• 170g country-style bread, torn into bite-size pieces (about 600g )

• 1 tablespoon finely grated lemon zest

• 120ml 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

• 80g green olives, pitted, halved

• 90g aged sheep's-milk cheese (such as Manchego), shaved

• 90g hard salami, thinly sliced

Preheat oven to 204°C. Toss bread with lemon zest and 60ml oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the centre, 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 cup oil.

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

DO AHEAD: Salad can be dressed the night before. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.