Canned Tomato Panzanella | Saveur

Ingredients

• 1 lb. country bread, torn into 1-inch pieces (about 6 cups)
• 1 large fennel bulb, coarsely chopped, fronds reserved
• ¼ cups plus 1 Tbsp. extra-virgin olive oil, divided
• 1 lb. canned tomato halves, preferably homemade, drained (about 2 cups)
• 1 tbsp. red wine vinegar
• 1 tsp. dried oregano
• 1 garlic clove, finely chopped
• Kosher salt and freshly ground black pepper
• 8 oz. fresh mozzarella, torn into 2-in. pieces
• 3 cups lightly packed arugula
• 2 cups shredded radicchio leaves