Panzanella Tuscan Trifle

Ingredients

• 1 large loaf focaccia bread, cut into 1-inch pieces
• 1 Tbsp. olive oil
• 1 lb. grape tomatoes or cherry tomatoes, halved
• 1/2 cup chopped red onion
• 1/2 cup chopped celery
• 1 jar (7 oz.) roasted red peppers, drained and chopped
• 3/4 cup pitted and chopped Kalamata olives
• 2 small cucumbers, peeled and cubed
• 1/3 cup loosely packed fresh basil leaves
• 2 cloves garlic, finely chopped
• 3 canned anchovies, chopped
• 6 cups spring salad mix
• 60 sprays Wish-Bone® Salad Spritzers® Balsamic Breeze® Vinaigrette Dressing
• 1/3 cup Gorgonzola cheese (about 6 oz.)

Directions

1. Preheat oven 400°.
2. Combine bread with olive oil in large bowl. Arrange bread on jelly-roll pan. Bake 5 minutes or until bread is toasted; cool.
3. Arrange 1/3 of the toasted bread in large glass bowl, then top with 1/3 of each of the remaining ingredients except cheese; repeat layers. Top with cheese.