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Antipasti Burrata Panzanella

The perfect panzanella with burrata, some pantry staples and roasted bell peppers!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Side Dish, Salad
Cuisine: Italian
Servings: 6 people
Author: Gaby


  • 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
  • ½ cup Delallo Sun Dried Tomatoes
  • ¼ cup Delallo Roasted Garlic Cloves
  • ¼ cup Delallo Castelvetrano Olives
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoons fresh oregano plus more for garnish 
  • 1/2 loaf country-style bread about 12 ounces, torn into pieces
  • 4-6 ounces fresh burrata


  • 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 blisters 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 1” strips. Toss peppers in a clean large bowl with onion, garlic cloves, sun dried tomatoes, olives, 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 antipasti mixture, and croutons in a large bowl. Arrange on a platter with cheese; top with remaining all the herbs.