Gorgonzola Panzanella Salad

Photo: Lactalis Culinary

Yield: 4 servings

6 cups Italian bread, cubed and toasted
1 cup kalmata olives, chopped
1 cup string beans, cut 1”
1 cup tomatoes, diced
½ cup banana peppers, sliced
⅓ cup red wine vinegar
1 cup extra virgin olive oil
2 tsp. salt
½ tsp.  black pepper, ground
1 cup gorgonzola, crumbled
3 tbsp parsley, torn

1. Toss toasted bread cubes with olives, string beans, and peppers.

2. Mix vinegar, oil, salt and pepper together and toss with bread mixture.

3. Garnish with gorgonzola and parsley.