Recipe courtesy of Terrance Brennan

Panzanella Salad

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
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Ingredients

Salad:

2 yellow bell peppers

2 red bell peppers

4 slices white bread, crusts removed

2 tablespoons extra virgin olive oil

6 plum tomatoes

1 cucumber, peeled

1 small red onion

2 tablespoons capers

3 anchovy fillets (optional)

Vinaigrette:

1 tablespoon Dijon mustard

2 tablespoon chianti vinegar

1/2 cup extra virgin olive oil

3 tablespoons chopped basil

1 teaspoon sea salt

Freshly cracked black pepper to taste

Directions

  1. 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.
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