Toasted Panzanella with Tomato & Fennel

The traditional panzanella dish is made by soaking pieces of rock-hard bread in cold water then squeezing them dry and tossing with tomatoes. This recipe (by Michael Romano) is a crouton version that uses day old bread (I used fresh bread and toasted it in the oven longer). It's easy, a great dish for spring/ summer and really really tasty.

 INGREDIENTS

• 8 ounces day-old sourdough bread with crust, cut into 3/4-inch cubes (4 cups)
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1 tablespoon pine nuts
• 1 red bell pepper
• 2 large tomatoes, seeded and cut into 3/4-inch dice
• 1 small fennel bulb, tops trimmed, bulb very thinly sliced
• 1 small red onion, halved and thinly sliced
• 1/4 cup brined black olives, such as Gaeta or Calamata, pitted and coarsely chopped
• 1/4 cup loosely packed shredded basil
• 2 tablespoons balsamic vinegar
• Salt and freshly ground pepper

DIRECTIONS

1. Preheat the oven to 350°. In a large bowl, toss the bread with 2 tablespoons of the olive oil. Spread the bread on a baking sheet and bake for 12 minutes, or until nicely toasted. Let cool, then return to the bowl. Put the pine nuts on the baking sheet and bake for 3 minutes, or until golden. Add to the croutons in the bowl.
2. Roast the bell pepper over a gas flame or under the broiler until charred all over. Transfer the pepper to a small bowl, cover with plastic wrap and let cool slightly. Peel and seed the pepper and cut it into 3/4-inch dice. Add the bell pepper to the croutons along with the tomatoes, fennel, onion, olives and basil.
3. In a small bowl, whisk the vinegar with the remaining 1/2 cup of olive oil. Season the dressing with salt and pepper and pour it over the salad. Toss and let stand for 5 minutes, then serve.