Waldorf Panzanella

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2 1/2 cups cubed fruit-and-nut bread, such as raisin-walnut (1-inch cubes)

Extra-virgin olive oil 

2 tablespoons white balsamic vinegar 

1/4 teaspoon kosher salt 

2 ribs celery, thinly sliced, plus 3 tablespoons chopped celery leaves

1 small Fuji apple, diced 

1 small bulb fennel, sliced in thin half-moons 

1/4 cup Pickled Red Onion, recipe follows

5 to 6 cups baby arugula (about one 5-ounce container) 

1/3 cup shaved Gorgonzola dolce (see Cook's Note) 

Pickled Red Onion:

1/2 red onion, thinly sliced

1/4 cup white balsamic vinegar

1/4 teaspoon kosher salt