Panzanella Salad with Thyme Marinated Lentils

Ingredients

Marinated Lentils:

¼ cup (60 mL) white wine vinegar

3 Tbsp (45 mL) olive oil

1 Tbsp (15 mL) honey

¼ tsp (1 mL) whole grain mustard

1 Tbsp (15 mL) fresh thyme leaves (reserve some for garnish)

½ tsp (2 mL) salt

½ tsp (2 mL) ground black pepper

1½ cup (375 mL) cooked or canned green or French green lentils, drained & rinsed

Salad:

4½ cups (1.25L) cubed day-old sourdough bread

1½ cups (375 mL) baby arugula

1 cup (250 mL) halved grape tomatoes

1 cup (250 mL) halved bocconcini cheese

1⁄3 cup (75 mL) thinly sliced red onions

1⁄3 cup (75 mL) chopped prosciutto slices

¼ cup (60 mL) pitted & halved Kalamata olives