Toasted Panzanella With Tomato And Fennel

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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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