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Bonus: Roasted Pepper Panzanella

Ingredients

4 large red or orange bell peppers from Under Sun Acres
8 tablespoons olive oil
Kosher salt and freshly ground black pepper
½ small red onion, thinly sliced
2 garlic cloves, finely chopped
2 tablespoons red wine vinegar
¼ teaspoon crushed red pepper flakes
2 tablespoons fresh oregano
½ loaf Italian-style bread, torn into pieces
1 ounce thinly sliced spicy salumi (such as soppressata)
4 ounces fresh mozzarella, preferably buffalo, torn into pieces

Preparation

Please see my previous recipe for more information on roasting the peppers.

Cut into 2” strips. Toss peppers in a clean large bowl with onion, garlic, vinegar, red pepper flakes, 1 Tbsp. herbs, and 4 Tbsp of oil, set aside.

Toss bread and remaining 2 Tbsp. 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, about 8–10 minutes. Let the croutons cool.

Toss pepper mixture, salumi, and croutons in a large bowl. Arrange on a platter with cheese, top with remaining 1 Tbsp. herbs.

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

Notes:

Serves 6

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