Tossed Panzanella

Panzanella Tossed Salad—an easy no-cook dinner!

4 cups chopped lettuce
½ cup chopped bell pepper
1 cup chopped tomato
1 cup chopped cucumber
4 oz baby fresh mozzarella
4 oz chopped prosciutto
3-4 cups cubed day old bread (I use GF)

Dressing:
¼ cup extra virgin olive oil
Juice of a large lemon (need about 3-4 tablespoons)
1 tablespoon honey
2 cloves of garlic, minced
¼ teaspoon oregano
½ teaspoon salt and pepper

Place all the vegetables and bread in a large bowl.  

Combine oil through salt and pepper to make the vinaigrette.

Drizzle veg with vinaigrette.  Toss well.  Enjoy!

Serves 4 as a main, 6-8 as a side dish.