Directions
Preheat the oven to 350°F and toast diced Italian bread on a baking sheet with a drizzle of olive oil for 10-15 minutes until golden and crispy. In a small bowl, whisk together extra virgin olive oil, red wine vinegar, oregano, and seasoning to taste. Combine rest of ingredients in a large bowl. Pour dressing over panzanella and gently tossing to coat. Allow the salad to rest for 15-20 minutes to enhance the flavors. Serve the panzanella salad at room temperature, optionally garnishing with extra basil.
Roasted Red Pepper Panzanella
Prep: 10 min Cook: 10 min Servings: 4
Roasted Red Pepper Panzanella is a delightful Italian bread salad featuring toasted bread cubes combined with sliced roasted red and yellow peppers, cucumber, and fresh basil, all tossed with a flavorful blend of extra virgin olive oil and oregano. This vibrant and refreshing dish comes together effortlessly, making it a perfect summer side or light meal option.
Ingredients
- ½ loaf Italian Bread, diced and toasted
- ½ cup Cento Imported Extra Virgin Olive Oil
- 1 jar Cento Red Yellow Roasted Peppers (12 oz), drained
- 1/2 Red Onion, thinly sliced
- 1 Cucumber, sliced
- ¼ cup Fresh Basil Leaves, chopped
- 1 tbsp Cento Oregano
- ½ jar Cento Nonpareil Capers (3 fl oz), drained
- 3 tbsp Cento Red Wine Vinegar
Directions
- Preheat the oven to 350°F and toast diced Italian bread on a baking sheet with a drizzle of olive oil for 10-15 minutes until golden and crispy. In a small bowl, whisk together extra virgin olive oil, red wine vinegar, oregano, and seasoning to taste. Combine rest of ingredients in a large bowl. Pour dressing over panzanella and gently tossing to coat. Allow the salad to rest for 15-20 minutes to enhance the flavors. Serve the panzanella salad at room temperature, optionally garnishing with extra basil.
