Panzanella with arugula and fennel

Name: Panzanella with arugula and fennel
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Cuisine: Québécoise
Ingredients: 1 ultra-fresh French baguette, cut into large cubes; 4 tbsp (60 ml) olive oil + a little to serve; 1 tsp (5 ml) Italian spices; 100 g (4 cups) fresh arugula; 1 container of 200 g (7 oz) cocktail bocconcini cheese balls (19 units), cut in half; 2 tomatoes, seeds removed, cut into cubes; 1 container of 255 g (9 oz) cherry tomatoes, cut in half; 250 ml (1 cup) fennel cut into thin strips; ½ red onion sliced very thinly; Balsamic vinegar; Salt and pepper from the mill

Preparation 20 min
Cooking 5 min
Servings 6
Freezing I do not suggest

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Ingredients

1 ultra-fresh French baguette, cut into large cubes
4 tbsp (60 ml) olive oil + a little to serve
1 tsp (5 ml) Italian spices
100 g (4 cups) fresh arugula
1 container of 200 g (7 oz) cocktail bocconcini cheese balls (19 units), cut in half
2 tomatoes, seeds removed, cut into cubes
1 container of 255 g (9 oz) cherry tomatoes, cut in half
250 ml (1 cup) fennel cut into thin strips
½ red onion sliced very thinly
Balsamic vinegar
Salt and pepper from the mill

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Preparation

In a large bowl, put the bread, olive oil and Italian spices. Salt and pepper, mix well with your hands and set aside.
In a large pan heated over medium heat, sauté the bread for 4 to 5 minutes to color well. Stir from time to time. Remove from heat and let cool 10 minutes.
In another large bowl or salad bowl, put the arugula, cheese, tomatoes, fennel, onion and croutons. Add a drizzle of olive oil and balsamic vinegar, salt, pepper and mix well. Serve immediately before the croutons soften.