Winter Panzanella

Ingredients

• 60 mL (¼ cup) extra-virgin olive oil
• 10 mL (2 tsp) honey
• 15 mL (1 tbsp) balsamic vinegar
• 5 mL (1 tsp) dried oregano
• Zest and juice of 1 lemon
• 1 head radicchio, leaves torn into bite-size pieces
• ½ red onion, thinly sliced
• 240 mL (1 cup) Castelvetrano olives, pitted
• 120 g (1 cup) blue cheese, crumbled
• 4 cups day-old bread, cut into 2.5 cm (1-inch) cubes

Directions

1. In a large mixing bowl, whisk together the olive oil, honey, balsamic vinegar, oregano, lemon zest, and lemon juice. Season with salt and freshly ground black pepper to taste. 
2. Add the radicchio, red onion, olives, blue cheese, and bread cubes. Toss gently to coat evenly in the dressing. 
3. Allow the salad to sit for 10–15 minutes before serving so the bread absorbs the dressing.