Sweet Pepper Panzanella
This dish is a take on the classic Italian bread salad, panzanella. It's made with sweet peppers, tomatoes, and onions, and it's perfect for a summertime meal. The best part about this recipe is that it can be made ahead of time, so you can enjoy it all week long.
Ingredients
- -1 lb. sweet peppers red, yellow, or orange, stem removed, finely chopped
- -1/2 small red onion finely chopped
- -1 garlic clove minced
- -3 tbsp. olive oil
- -2 tbsp. white balsamic vinegar
- -1/4 tsp. sugar
- -1/4 tsp. salt
- -1/4 tsp. freshly ground black pepper
- -6 cups stale Italian bread cut into 1-inch cubes (about 10 oz.)
- -1/2 cup fresh basil leaves chopped
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, whisk together vinegar, oil, garlic, salt, and pepper. Set aside.
- On a large baking sheet, toss bread cubes with 2 tablespoons of the vinegar mixture. Bake for 10 minutes, or until bread is crisp and golden brown.
- Remove from oven and let cool.
- In a large salad bowl, combine cooled bread cubes, peppers, tomatoes, olives, and onions. Pour remaining vinegar mixture over top and toss to coat.
- Let salad sit for at least 30 minutes before serving to allow flavors to meld.