Toasted Panzanella with Tomato and Fennel

Ingredients

• 8 ounces day-old sourdough bread with crust, cut into 3/4-inch cubes (4 cups)
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1 tablespoon pine nuts
• 1 red bell pepper
• 2 large tomatoes, seeded and cut into 3/4-inch dice
• 1 small fennel bulb, tops trimmed, bulb very thinly sliced
• 1 small red onion, halved and thinly sliced
• 1/4 cup brined black olives, such as Gaeta or Calamata, pitted and coarsely chopped
• 1/4 cup loosely packed shredded basil
• 2 tablespoons balsamic vinegar
• Salt and freshly ground pepper

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