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Roasted Pepper Panzanella

This Roasted Pepper Panzanella is hands down one of the best Panzanellas out there! Meat, cheese, bread, peppers... what more could you want!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Salad
Cuisine: Mediterranean
Keyword: roasted pepper panzanella, easy panzanella, panzanella with meat and cheese, panzanella with meat, panzanella with cheese, panzanella with roasted peppers, summer panzanella
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
  • 2 garlic cloves finely chopped
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoons fresh oregano
  • 1/4 cup mint leaves
  • 1/2 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


  • 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.