Panzanella Bread Bowl

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 large loaf ciabatta bread (1 to 1 1/4 pounds)
  • 1 romaine lettuce heart, chopped
  • 1 pound tomatoes, chopped
  • 1/2 English cucumber, chopped
  • 1/2 cup chopped roasted red peppers
  • 2 ounces thinly sliced salami, cut into strips
  • 2 ounces thinly sliced prosciutto, cut into strips
  • 2 ounces thinly sliced soppressata, cut into strips
  • 4 ounces thinly sliced provolone cheese, cut into strips
  • 6 tablespoons extra-virgin olive oil
  • 6 tablespoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • Kosher salt and freshly ground pepper
Directions
  • Preheat the oven to 400 degrees F. Hollow out the center of the ciabatta loaf to form a rectangular "bowl"; set aside. Cut the removed bread into 1-inch cubes; spread 2 cups of the bread on a rimmed baking sheet (reserve the rest for another use). Bake the bread cubes until lightly toasted, 5 to 6 minutes. Let cool.

  • Combine the lettuce, tomatoes, cucumber, roasted red peppers, salami, prosciutto, soppressata, cheese and toasted bread cubes in a large bowl. Whisk the olive oil, vinegar, 2 tablespoons water, the oregano, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Drizzle the dressing over the salad and

  • Photograph by Ryan Dausch


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