Field Pea Panzanella Salad - Edible Nashville

Ingredients

• 2 cupsday-old bread, cut into 1-inch dice
• 1 tablespoonolive oil
• 2 poundscooked field peas (crowder, black-eye, lady-peas)
• 1 cupthinly sliced green onions
• 1/2 cupthinly sliced red onion
• 1 cupdiced tomato
• 1 cuppeeled, diced cucumber
• 1/2 cupchopped banana peppers
• 1/4 cupeach chopped rosemary and parsley
• 2/3 cupolive oil
• 1/2 cupsherry or balsamic vinegar
• 1 tablespoonlocal honey
• 1 teaspoonkosher salt