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Ingredients

• 12 ounce(s) Italian bread, cut into 3/4 inch thick slices
• 6 tablespoon(s) extra virgin olive oil
• 2 tablespoon(s) red wine vinegar
• 1 tablespoon(s) drained and chopped capers
• 2 teaspoon(s) Dijon mustard
• .25 teaspoon(s) dried oregano
• Salt
• Pepper
• 6 medium ripe tomatoes, chopped
• 12 ounce(s) fresh mozzarella, cut in cubes
• 1 can(s) white kidney beans, rinsed and drained
• 1 bulb(s) (large) fennel, cored, very thinly sliced, plus fronds for garnish
• 2 stalk(s) celery, very thinly sliced
• .25 cup(s) fresh basil leaves, torn

Description

A Summer Version Of The Classic Panzanella Salad Uses Grilled Bread, Which Adds A Nice Crunch And Smoky Flavor.

Womans Day
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