Olive and Cherry Tomato Panzanella

Ingredients

• 1/3 cup olive oil

• 3 tablespoons red wine vinegar

• 1 tablespoon Dijon mustard

• 1 teaspoon minced garlic

• ¼ teaspoon salt

• Black pepper, to taste

• 6 cups 1-inch diced crusty Italian bread

• 2 cups mixed baby spinach and arugula leaves

• 1 ½ cups Lindsay Organic Pitted Green Olives

• 1 cup cherry tomatoes, halved

• 2 Persian or baby cucumbers, cut into ½-inch dice

• ½ cup thinly sliced red onion

• ¾ cup fresh basil leaves, torn

• 1/3 cup crumbled feta cheese

Cooking Directions

1. In a small bowl, whisk together the oil, vinegar, mustard, garlic, salt and pepper. Set the dressing aside.

2. Add the remaining ingredients to a large serving bowl.

3. Pour the dressing over the salad and toss to combine.