Olive and Cherry Tomato Panzanella | Lindsay

Ingredients

• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon minced garlic
• ¼ teaspoon salt
• Black pepper, to taste
• 6 cups 1-inch diced crusty Italian bread
• 2 cups mixed baby spinach and arugula leaves
• 1 ½ cups Lindsay Organic Pitted Green Olives
• 1 cup cherry tomatoes, halved
• 2 Persian or baby cucumbers, cut into ½-inch dice
• ½ cup thinly sliced red onion
• ¾ cup fresh basil leaves, torn
• 1/3 cup crumbled feta cheese