Pepper Jelly Panzanella

1/2 cup Pepper Jelly Vinaigrette
2 cups Heirloom Tomatoes, quarters
2 cups English or Persian cucumbers, 1-inch thick slices
1/4 marinated sweet peppers
1/4 cup marinated green olives, pitted and halved
1/4 cup marinated sweet peppers, quartered
1/2 cup red onion, thinly sliced
1 cup fresh Italian parsley leaves, loosely packed
1 teaspoon salt
1/2 teaspoon black pepper

4 cups Pan-Fried Croutons

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In a large mixing or salad bowl, add the vinaigrette, tomatoes, cucumbers, sweet peppers, olives, red onion, parsley leaves, salt, and pepper. Chill for 10 minutes or up to 4 hours. Toss ingredients in the dressing and cover. Before serving, add Pan Fried Croutons, toss and enjoy.

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