If you'd like, let the croutons sit in the pepper mixture until the bread is fairly soft; it'll soak up the flavorful dressing.
Ingredients
Makes 6 servings
Step 1
Preheat broiler. Toss bell peppers and 2 tablespoons 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.
Step 2
Peel and seed peppers; cut into 2" strips.
Step 3
Toss peppers in a clean large bowl with onion, garlic, vinegar, red pepper flakes, 1 tablespoon herbs, and 4 tablespoons oil; set aside.
Step 4
Toss bread and remaining 2 tablespoons 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 tablespoon herbs.
Step 5
DO AHEAD:Peppers and croutons can be prepared 1 day ahead. Cover peppers; chill. Store croutons airtight at room temperature.
Leave a Review
Reviews (4)
Back to TopA really nice riff on panzanella. We did the peppers on the gas bbq, and used a good sherry vinegar instead of red wine vinegar. I had never thought to put fresh savory in salad and it was lovely.
vgibbs
Victoria, BC
10/7/2013
This was soooooooooo good. It looks beautiful and tastes like summer.
marilyngov
San Francisco
10/5/2013
This recipe is spectacular. I followed it exactly and it was easy and extremely popular. The spicy soppessata really made it great.
peggyowen
Mississauga, Ontario
9/5/2013
I made this tonight, though I must confess, I did not want to turn the broiler on so I used a jar of roasted peppers. This was a great salad for a late summer night! It was great, make sure to use a good mozzarella, it really makes a difference.
donburt
Torrance, CA
8/24/2013
