roasted pepper panzanella is the “not meh” salad you’ve been waiting for!
Have you ever had panzanella? This roasted pepper panzanella is one of our family’s favorites!
I do NOT like salads!
January feels like a good time to serve up some fresh dinner ideas – we’ve got a long winter ahead.
As long-time readers know, I am not much for salads. I don’t love eating them and REALLY don’t love making them. So this month I decided to share some delicious, “not meh” salads that are easy, full of flavor and something a little different. And panzanella checks all the boxes beautifully!
what is panzanella?
Panzanella (sometimes called bread salad) consists of toasted bread cubes tossed with salad fixings and dressing. The bread soaks up the dressing and gets a little soft and very flavorful. I shared this classic salad years ago, but the variations are endless and I’ll be sharing another version soon!
how do you make your own roasted peppers?
Today’s panzanella is one of my absolute favorites. It also highlights my foolproof, no-mess technique for roasting peppers (be sure to check out the video below, too!):
Here’s how:
Pre-heat the oven to broil; have a paper lunch bag at the ready. Trim, core and seed your peppers and cut each into 4 pieces. Lay each piece, skin side up, on a foil-lined baking sheet.
Place under the broiler and broil till the skin is very charred all over (watch carefully once the peppers begin to color).
Remove the baking sheet from the oven and place the peppers in the bag (alternatively, you can place the peppers in a bowl and cover with plastic wrap). Fold the bag closed and let sit for 10 minutes. Remove the peppers and peel – the skins should mostly slip right off (if a bit remains here or there don’t worry about it). Slice and use (this recipe is perfect)!
what’s in roasted pepper panzanella salad?
What I love about this version is that the abundance of salami and cheese takes it from the usual side or starter and turn it into a lovely light dinner (and delicious lunch if there’s any left over)! Here’s what you need:
bell peppers
olive oil
a loaf of French or Italian bread
kosher salt and freshly ground black pepper
red onion
garlic
red wine vinegar
oregano
soppressata
fresh mozzarella
This easy recipe is one of our favorites, and I love that you don’t have to fire up the grill or wait till summer to enjoy a delicious salad! Let me know if you make it!
Roasted Pepper Panzanella
Equipment
Ingredients
- 4 large red yellow or orange bell peppers (or a combination)
- 1/4 cup + 2 tablespoons olive oil, divided
- 6 cups cubed bread from about 1/2 a traditional Italian or French loaf
- salt and pepper
- 1/2 small red onion, thinly sliced
- 2 minced garlic cloves
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh oregano leaves, plus sprigs for garnish
- 4 ounces thinly sliced soppressata
- 4 ounces fresh mozzarella, torn
Instructions
- Pre-heat the oven to broil; have a paper lunch bag at the ready. Trim, core and seed your peppers and cut each into 4 pieces. Lay each piece, skin side up, on a foil-lined rimmed baking sheet. Place under the broiler and broil till the skin is very charred all over (watch carefully once the peppers begin to color). Remove the baking sheet from the oven and place the peppers in the bag. Fold the bag closed and let sit for 10 minutes. Remove the peppers and peel – the skins should mostly slip right off (if a bit remains here or there don’t worry about it). Cut into strips and place in a large bowl.
- Reduce oven temperature to 400 degrees. Toss the bread cubes with the 2 tablespoons of olive oil – spread onto a baking sheet and season with salt and pepper. Bake, stirring occasionally, till golden brown (about 8 – 10 minutes). Let cool.
- Add the onion, garlic, vinegar, oregano leaves, soppressata, mozzarella and remaining 1/4 cup of olive oil to the bowl with the peppers and toss to coat. Season with salt and pepper to taste. About an hour before serving add the cooled bread cubes and toss to coat thoroughly. Let sit to allow the bread to absorb the dressing and soften slightly. Garnish with oregano sprigs.
Nutrition
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
