Easy Panzanella Salad

INGREDIENTS

SALAD
-1 carton mini tomatoes, halved
-1 yellow or red pepper, chopped
-1 English cucumber, sliced in quarters
-4-5 radishes, sliced thin
-1 scallion, green and white parts sliced thin (more if you’d like)
-2 tablespoons fresh herbs, chopped (basil and dill work great here)
-1/2 cup pitted kalamata olives, sliced in half
-2 cups croutons
-Baby arugula

DRESSING
-1 tablespoon grainy Dijon mustard
-1 tablespoon honey
-1/3 cup extra virgin olive oil
-2 tablespoons white wine vinegar
-Squeeze of lemon
-Garlic powder, dash (to your taste)
-Dried Italian herbs, dash (to your taste)
-2 teaspoons Florida Pure Butcher Block Black Pepper Sea Salt

INSTRUCTIONS

1. Chop all vegetables, herbs, and olives. Place in a large bowl, mix to combine, and set aside.

2. Dressing: Combine grainy Dijon mustard, honey, white wine vinegar, a squeeze of lemon, garlic powder, dried herbs and Florida Pure Butcher Block Black Pepper Sea Salt in a small jar. Mix well, slowly add in extra virgin olive oil, put on the lid, and shake well.

3. Salad: Toss croutons and the dressing with the veggie/olive/herb mixture, then place on top of the arugula in a large bowl.

4. Enjoy!