Name: Radicchio, Fennel, and Olive Panzanella
Yield: 4 Servings
Ingredients: 6 oz. country-style bread, torn into bite-size pieces (about 4 cups); 1 tablespoon finely grated lemon zest; ½ cup olive oil, divided; Kosher salt and freshly ground black 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; ½ cup green olives, pitted, halved; 3 oz. aged sheep’s-milk cheese (such as Manchego), shaved; 3 oz. hard salami, thinly sliced

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Michael Graydon + Nikole Herriott

Make sure to have fresh bread on hand to soak up any extra dressing in the bowl.

Recipe notes