Radicchio, Fennel, And Olive Panzanella

• 6 ounces country-style bread, torn into bite-size pieces (about 4 cups)
• 1 tablespoon finely grated lemon zest
• 1/2 cup olive oil, divided
• Kosher salt, freshly ground pepper
• 1 small shallot, finely chopped
• 2 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 1 tablespoon chopped fresh oregano
• 1 small head radicchio, torn into bite-size pieces
• 1 small fennel bulb, thinly sliced
• 1 cup fresh flat-leaf parsley leaves with tender stems
• 1/2 cup green olives, pitted, halved
• 3 ounces aged sheep's-milk cheese (such as Manchego), shaved
• 3 ounces hard salami, thinly sliced

1. Preheat oven to 400u0b0F. Toss bread with lemon zest and 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8-10 minutes. Let cool.
2. Whisk shallot, lemon juice, vinegar, and oregano in a large bowl; season with salt and pepper. Whisk in remaining 1/4 cup oil.
3. Add radicchio, fennel, parsley, olives, cheese, salami, and bread to dressing; toss to combine.
4. DO AHEAD:

countrystyle bread, lemon zest, olive oil, kosher salt, shallot, lemon juice, red wine vinegar, fresh oregano, head radicchio, fennel bulb, parsley, green olives, aged, hard salami

Taken from www.epicurious.com/recipes/food/views/radicchio-fennel-and-olive-panzanella-51232210 (may not work)