Panzanella Salad with Roasted Red Peppers and Tomatoes


  • Half loaf of Rustic Bread torn into 2” pieces
  • 2 tbsp. olive oil
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 yellow tomatoes, sliced
  • 2 red tomatoes, sliced
  • 2 cups mixed salad greens
  • 6 ounces fresh Mozzarella
  • 1 tbsp. fresh thyme leaves
  • 1/4 cup good olive oil
  • salt and pepper, to taste


Preheat oven to 350 degrees. On a baking sheet, place the red pepper and yellow pepper and roast in oven until skin is blistered, about 40 minutes. On another baking sheet, place the bread pieces and drizzle with olive oil and sprinkle with salt. Put in oven and toast until golden, about 20 minutes. Let peppers and bread cool. Once peppers are cooled, remove stems, seeds and skins. Slice roasted peppers into strips. On serving platter, place the tomatoes and peppers to line bottom of platter. Add the lettuce, toasted bread, dollops of Mozzarella, and fresh thyme leaves. Drizzle olive oil over the entire salad and sprinkle with salt and pepper.

 Print  PDF

Print PDF