Recipe: Panzenella

Ingredients:
1 pound of sourdough bread, lightly toasted, cut into 1” cubes
12 ounce jar drained and patted dry roasted red pepper
½ cup of extra-virgin olive oil
¼ cup red wine vinegar
1 small red onion, quartered and sliced thin
2 medium green onion, sliced thin, including 3” of the green part
3 Tbsp pitted and sliced green olives
1 Tbsp minced oregano leaves
1 Tbsp minced garlic
½ tsp salt
½ tsp ground black pepper
2, 4-ounce knots of burrata

Preparation:
Toast bread and set aside. Mix remaining ingredients together. Let stand to allow the flavors to develop. Add the dressing to the bread and combine right before serving. Serve with burrata.