Recipe courtesy of Terrance Brennan
Save Recipe Print
Total:
35 min
Prep:
20 min
Cook:
15 min
Level:
Easy

Ingredients

Salad:
Vinaigrette:

Directions

Roast the peppers on the stovetop burners, turning with tongs to char evenly on all sides. When thoroughly blackened, close up in a paper bag so skins will steam loose. When cool enough to handle, rub the skin off the peppers. Cut out and discard the stems, seeds, and white veins. Chop into 1/4-inch dice and set aside. Preheat oven to 350 degrees. Cut the bread into 1/4-inch dice. Toss the bread cubes with the olive oil. Toast in the preheated oven for 5 minutes, or golden brown. Set aside.' Cut the tomatoes, cucumber, and red onion into 1/4-inch dice. In a large bowl, combine with the diced peppers, capers, and anchovies if desired. For the vinaigrette, start by mixing the Dijon mustard and chianti vinegar together and then slowly ass the olive oil until well emulsified. Add the chopped basil, and season with salt and pepper. Add all the vinaigrette ingredients to the bowl and toss well to combine. Just before serving, add the croutons to the salad, toss well, and serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Cornbread Panzanella Salad

Recipe courtesy of Giada De Laurentiis

Grilled Panzanella Salad

Recipe courtesy of Food Network Kitchen

Panzanella Bread Salad

Recipe courtesy of Chuck Hughes

Tuna Panzanella Salad

Recipe courtesy of Food Network Kitchen

Panzanella: Tuscan Bread Salad

Recipe courtesy of David Rocco

Browse Reviews By Keyword

          Latest Stories