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Roasted Pepper Panzanella

Roasted Pepper Panzanella

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 22-27 minutes
  • Total Time: 32-37 minutes
  • Yield: Serves 4 1x

With bell peppers, toasted bread, Kalamata olives, cucumbers, onions and garlic vinaigrette, this roasted pepper panzanella is an easy salad.

Ingredients

  • For roasted peppers
  • 4 bell peppers (red, yellow and orange)
  • 1 teaspoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  •  
  • For toasted bread
  • 3 cups torn crusty bread
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For salad
  • 1 cup pitted Kalamata olives
  • 1 cup diced cucumbers
  • 1/2 small red onion, thinly sliced
  • 1/4 cup shaved Parmesan
  • Torn basil leaves for serving
  • For vinaigrette
  • 1 tablespoon white wine vinegar
  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • Pinch of red pepper flakes
  • Pinch of oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the broiler on high.
  2. Rub the peppers with 1 teaspoon olive oil and sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Place the peppers on a sheet pan and broil until bubbling and charred all over, turning the peppers every 2 minutes. It will take 10-12 minutes.
  3. Place the peppers in a bowl and cover. Let the peppers sit for 15 minutes before rubbing off their skins, removing the seeds and cutting into 1-inch-wide strips.
  4. Turn off the broiler and preheat the oven to 400 degrees F.
  5. On a sheet pan, toss the bread with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread the bread into a single layer and toast it in the oven until golden brown, about 12-15 minutes.
  6. To assemble the salad, combine the peppers, olives, cucumbers and onions in a large bowl.
  7. For the vinaigrette, whisk together the white wine vinegar, 3 tablespoons olive oil, garlic, red pepper flakes, oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Pour the vinaigrette into the salad.
  8. Fold in the toasted bread, shaved Parmesan and basil leaves.

Notes

The peppers and bread can be made in advance.

If you are planning to have leftovers, stir in the amount of bread needed per serving.