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Epicurious
Bon Appétit

Roasted Red Pepper Panzanella

By Joshua McFadden

5.0

(3)

If you'd like, let the croutons sit in the pepper mixture until the bread is fairly soft; it'll soak up the flavorful dressing.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

4 large red or orange bell peppers (about 2 pounds)
8 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1/2 small red onion, thinly sliced
2 garlic cloves, finely chopped
2 tablespoons red wine vinegar
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh oregano and savory leaves, divided
1/2 loaf country-style bread (about 12 ounces), torn into pieces
1 ounce thinly sliced spicy salumi (such as soppressata)
4 ounces fresh mozzarella, preferably buffalo, torn into pieces

Preparation

  1. Step 1

    Preheat broiler. Toss bell peppers and 2 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Broil, turning occasionally, until skins are blackened in spots and blistered all over, 10-12 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and let sit 15 minutes. Reduce oven temperature to 400°F.

    Step 2

    Peel and seed peppers; cut into 2" strips.

    Step 3

    Toss peppers in a clean large bowl with onion, garlic, vinegar, red pepper flakes, 1 tablespoon herbs, and 4 tablespoons oil; set aside.

    Step 4

    Toss bread and remaining 2 tablespoons oil on a clean baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8-10 minutes. Let croutons cool. Toss pepper mixture, salumi, and croutons in a large bowl. Arrange on a platter with cheese; top with remaining 1 tablespoon herbs.

    Step 5

    DO AHEAD: Peppers and croutons can be prepared 1 day ahead. Cover peppers; chill. Store croutons airtight at room temperature.

TagsSaladItalianEuropeanBell PepperVegetableSoppressataSalamiCured MeatMeatMozzarellaCheeseDairyMainSideDinnerLunchNut FreeOven BakeBon Appétit
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