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.