Panzanella is the perfect salad to use up leftover bread, it’s also more filling because of that bread. It’s a salad you can pack for lunch and be full for hours.
Roasted Pepper Panzanella
Servings
6 Servings
Ingredients
- 1 medium loaf whole wheat rustic bread crust removed and cut into 1-inch cubes
- 1 cup sliced cucumber
- ½ cup sliced red onion
- 1 roasted red bell pepper thinly sliced
- 1 roasted yellow bell pepper thinly sliced
- 1 large tomato on the vine cut into wedges
- 1 ball fresh mozzarella cubed (8-ounce)
- 12 large leaves basil torn
- ¼ cup extra virgin olive oil
- 3 tablespoon red wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400° F. Spread out cubed bread on a large sheet pan in a single layer and bake for 15 to 20 minutes or until dried out and crispy. Let cool.
- In a large bowl, combine cucumbers, onions, peppers, tomatoes, mozzarella and basil and toss to combine. Add bread, olive oil, vinegar, salt and pepper and stir to coat well. Serve immediately or let sit up to 30 minutes so bread soaks up the dressing.
Another way, take whole peppers and
place them on your electric range,they will blacken, when cooled peel off skins. Faster than the above
Hi Miriam – quick fix – by a jar of roasted red peppers – so you won’t have yellow, won’t be the end of the world. Might not be as colorful but will still be delish. If you want to roast your own peppers here is a quick how to: 1. Preheat your oven to 500 degrees F. 2. Cut peppers into quarters and remove seeds and membranes. 3. Generously coat the skin side of the peppers with oil. Place peppers skin side up on a baking sheet and roast until the skin becomes blistery and black. 4. Remove from the oven and place in a brown paper bag folded over at the top or in a bowl covered tightly with saran wrap and allow to cool for about 15 to 20 minutes. 5. Once cooled the skins should peel off the peppers easily. 6. Use in recipes as directed.
How do you roast the peppers