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Manzanilla Olive, Fennel and Radicchio Panzanella

Yields1 Serving

Panzanella d’olives Manzanilla, fenouil et radicchio

 ½ cup (125 ml) Manzanilla olives
 1 fennel bulb, finely sliced with a mandolin
 2 cups (500 ml) stale bread, cut into 1-inch pieces
 ½ radicchio, torn
 2 Lebanese cucumbers, sliced into rounds
 2 small tomatoes, cut into 8 wedges
 ½ cup (60 ml) pomegranate berries
 2 tbsp (30 ml) balsamic vinegar
 2 tsp (10 ml) honey
 1 tsp (5 ml) Herbes de Provence
 1 garlic clove, finely chopped
 ¼ cup (60 ml) olive oil
 Salt and pepper to taste

In a bowl, mix all dressing ingredients.


In a large bowl, mix all salad ingredients. Drizzle with dressing and serve.

Buen apetito!