How to Make Amazing Panzanella Year Round

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How to Make Amazing Panzanella Year Round
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The addition of arugula, mozzarella, radicchio and roasted fennel turns this panzanella salad into a full meal:

1 large fennel bulb, coarsely chopped, fronds reserved1 lb. canned tomato halves, preferably homemade, drained Kosher salt and freshly ground black pepper2 cups shredded radicchio leavesOn a wire rack, spread the bread in an even layer and let it stand until dry, about 8 hours.

Position a rack in the center of the oven and preheat to 425°F. On a rimmed baking sheet, toss the fennel with 1 tablespoon of the oil and salt and black pepper to taste. Bake until tender and beginning to brown, about 22 minutes. Meanwhile, in a blender or food processor, combine the tomatoes, vinegar, oregano, garlic, salt and black pepper to taste, and remaining olive oil and pulse until smooth, about 8 one-second pulses.

Transfer the tomato purée to a salad bowl, then add the bread and toss to coat. Let sit for 5 minutes to soften. Add the mozzarella, arugula, radicchio, and reserved fennel and toss to combine. Garnish with the fennel fronds.

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