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–+ servings
roasted pepper panzanella in a ceramic bowl with serving fork and spoon and linen napkin

Roasted Pepper Panzanella

sherisilver
A colorful, easy, delicious take on a classic salad!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad
Servings 4
Calories 601 kcal

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

Serving: 1gCalories: 601kcalCarbohydrates: 34gProtein: 18gFat: 45gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 45mgSodium: 981mgPotassium: 532mgFiber: 5gSugar: 19gVitamin A: 3960IUVitamin C: 154mgCalcium: 202mgIron: 3mg
Keywords bread salad, panzanella, peppers, roasted peppers
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