Roasted Pepper Panzanella

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It's the summer of the panzanellaRoasted Pepper Panzanella for you and Roasted Pepper Panzanella for you and Roasted Pepper Panzanella for you! (said in my best Oprah voice!)

A wooden bowl with roasted pepper panzanella.


 

Why I Love This Recipe

This one is coming to you straight from the farmers market. I grabbed about 3123098123 too many peppers last weekend when we were at the Farmers Market and now they need to be put to use! I used some of them for crudite boards and some of them went straight onto the grill or into the broiler to make roasted peppers (one of my favorite things ever!)

An overhead closeup shot of roasted pepper panzanella topped with fresh mozzarella.

The peppers get soft and their flavor gets even better than when it's raw. Once they are ready to go, toss them with an easy vinaigrette, some onions, herbs, homemade croutons and a big ball of mozzarella on top. It's picture perfect!

Ingredients & Substitutions

Mise en place of all ingredients to make roasted pepper panzanella.
  • Orange Bell Peppers
  • Red Bell Peppers
  • Olive Oil
  • Kosher Salt
  • Black Pepper freshly ground
  • Red Onion
  • Garlic
  • Red Wine Vinegar
  • Red Pepper Flakes
  • Oregano
  • Mint
  • Country-style Bread
  • Spicy Soppressata or Salami
  • Fresh Mozzarella or Burrata

*For a full list of ingredients and instructions please see recipe card below.

How to Make Roasted Pepper Panzanella

A baking sheet with four bell peppers tossed in olive oil and seasoned with salt and pepper ready to be broiled in the oven.

Step 1: Preheat broiler. Toss bell peppers and 2 tablespoons of 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.

A glass bowl with broiled bell peppers covered with plastic wrap resting.

Step 2: Transfer peppers to a large bowl, cover with plastic wrap, and let sit 15 minutes. Reduce oven temperature to 400° F.

A glass bowl with roasted peppers, onion, garlic, vinegar, red pepper flakes, oregano, and olive oil.

Step 3: Peel and seed peppers; cut into 2” strips. Toss peppers in a clean large bowl with onion, garlic, vinegar, red pepper flakes, oregano, and 4 tablespoons of olive oil and set aside.

A baking sheet with bread torn into pieces and tossed in olive oil and seasoned with salt and black pepper ready to be baked to make croutons.

Step 4: Toss bread and remaining 2 tablespoons of olive 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.

A large bowl with all the onion, pepper and dressing mixture along with salami and croutons.

Step 5: Toss pepper mixture, salumi, and croutons in a large bowl.

A platter with roasted pepper panzanella, topped with herbs and fresh mozzarella torn into pieces.

Step 6: Arrange on a platter with cheese; top with remaining all the herbs.

How to Store Roasted Pepper Panzanella

This is best eaten freshly assembled. However, you can keep extra dressing and roasted peppers on hand if you wish to make it again.

Tips & Tricks

You'll love making your own croutons and find yourself using this method any time you make salad!

FAQs

What is panzanella?

Panzanella is an Italian salad. The name is believed to originate from two words "pane" which means bread in Italian and "zanella" which means a deep bowl similar to the one it's traditionally served in.

What can I pair this with?

I would serve it with any protein like grilled chicken, steak, or salmon.

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today

Roasted Pepper Panzanella

Author: Gaby Dalkin
5 from 1 vote
This Roasted Pepper Panzanella is hands down one of the best Panzanellas out there! Meat, cheese, bread, peppers... what more could you want!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Mediterranean
Servings 6 people

Ingredients
  

  • 2 large orange bell peppers
  • 2 large red bell peppers
  • 8 tablespoons olive oil divided
  • Kosher salt and freshly ground black pepper
  • ½ small red onion thinly sliced
  • 2 garlic cloves finely chopped
  • 2 tablespoons red wine vinegar
  • ½ teaspoon red pepper flakes
  • 1 tablespoons fresh oregano
  • ¼ cup mint leaves
  • ½ loaf country-style bread about 12 ounces, torn into pieces
  • 1 ounce thinly sliced spicy soppressata or salami
  • 4-6 ounces fresh mozzarella or burrata torn into pieces

Instructions
 

  • Preheat broiler. Toss bell peppers and 2 tablespoons of 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° F.
  • Peel and seed peppers; cut into 2” strips. Toss peppers in a clean large bowl with onion, garlic, vinegar, red pepper flakes, oregano, and 4 tablespoons of olive oil and set aside.
  • Toss bread and remaining 2 tablespoons of olive 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 all the herbs.

Notes

You'll love making your own croutons and find yourself using this method any time you make salad!

Nutrition Information

Calories: 426kcal | Carbohydrates: 37g | Protein: 13g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 19mg | Sodium: 574mg | Potassium: 310mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1593IU | Vitamin C: 125mg | Calcium: 156mg | Iron: 3mg
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Photo by Matt Armendariz / Food Styling by Adam Pearson

10 Comments

  1. If I made peppers the day before and assembled ingredients right before serving, would it be as good? Taking it to cottage and need it mostly ready to go.

  2. Could you make ahead and refrigerate the peppers until ready to combine? If so, how long would the pepper mix keep?

  3. This sounds and looks SO incredibly good! I've tried many of your recipes and always have been satisfied...they're just really good! I also always buy way too many peppers and then have to do the same - find a way to use them. I'm so glad that I found your blog - actually through well plated.com. I love Erin's recipes also. Keep up the great work - thanks.

  4. What is the yield on this recipe and can I use jarred red and yellow peppers? Thank you. Love your recipes!

5 from 1 vote (1 rating without comment)

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