Panzanella Tuscan Trifle
Preparation Time: 30 Minute(s)
Cook Time: 5 Minute(s)
1 large loaf focaccia bread, cut into 1-inch pieces
1 Tbsp. olive oil
1 lb. grape tomatoes or cherry tomatoes, halved
1/2 cup chopped red onion
1/2 cup chopped celery
1 jar (7 oz.) roasted red peppers, drained and chopped
3/4 cup pitted and chopped Kalamata olives
2 small cucumbers, peeled and cubed
1/3 cup loosely packed fresh basil leaves
2 cloves garlic, finely chopped
3 canned anchovies, chopped
6 cups spring salad mix
60 sprays Wish-Bone® Salad Spritzers® Balsamic Breeze® Vinaigrette Dressing
1/3 cup Gorgonzola cheese (about 6 oz.)
Preheat oven 400°.
Combine bread with olive oil in large bowl. Arrange bread on jelly-roll pan. Bake 5 minutes or until bread is toasted; cool.
Arrange 1/3 of the toasted bread in large glass bowl, then top with 1/3 of each of the remaining ingredients except cheese; repeat layers. Top with cheese.