Roasted Pepper Panzanella

By KDHarmon

Ingredients

• 4 large red or orange bell peppers (about 2 lb.)
• 8 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 1/2 small red onion, thinly sliced
• 2 garlic cloves, finely chopped
• 2 tablespoons red wine vinegar
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons fresh oregano and savory leaves, divided
• 1/2 loaf country-style bread (about 12 oz.), torn into pieces
• 1 ounce thinly sliced spicy salumi (such as soppressata)
• 4 ounces fresh mozzarella, preferably buffalo, torn into pieces

Details

Adapted from bonappetit.com

Preparation

Step 1

Preheat broiler. Toss bell peppers and 2 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Broil, turning occasionally, until skins are blackened in spots and blistered all over, 10–12 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and let sit 15 minutes. Reduce oven temperature to 400°.


Peel and seed 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. 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, 8–10 minutes. Let croutons cool.


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


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

Makes 6 servings.