Panzanella with Prosciutto di San Daniele

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 1 fennel bulb, thinly sliced 
 1 cucumber, peeled, seeded, and coarsely chopped
 1 cup thinly sliced red onion
½ cup pitted and halved Kalamata olives
¼ cup chopped fresh basil leaves
 1 cup ½-inch Prosciutto di San Daniele strips  
    Grana Padano shavings for garnish

Our version of panzanella salad features salty Kalamata olives, fresh basil and rich Prosciutto di San Daniele.

Ingredients

  4 cups of rustic bread cubes 
     Extra virgin olive oil
 ¼ cup red wine vinegar
 2 teaspoons grated lemon zest
 1 garlic clove, finely chopped
 1 teaspoon salt
¼ teaspoon ground black pepper
 2 cups ripe heirloom cherry tomatoes, halved

Directions

Preheat oven to 300°F. In a large bowl, toss bread cubes with 3 tablespoons olive oil. Place on a baking sheet and bake for 10 to 12 minutes, or until crisp. Set aside to cool slightly.

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In the large bowl, whisk together vinegar, lemon zest, garlic, salt and pepper. Whisking constantly, add ½ cup oil in a stream until well incorporated. Add tomatoes, fennel, cucumber, onion, and olives and toss with the vinaigrette. Toss in the basil and bread and set aside 15 to 20 minutes.

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To serve, spoon onto a large platter and top with Prosciutto di San Daniele.  Garnish with shaved cheese and a drizzle of olive oil.  

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Makes about 8 cups, 4 to 6 servings