Alex Lau
Panzanella salads are a great way to use up the last of that loaf of crusty bread. Change it up as summer progresses by tossing in other vegetables or herbs. Just don’t skip the tomato: It helps soften the bread.
Recipe information
Yield
2 Servings
Ingredients
1 1"-thick slice crusty bread, cut into ¾" pieces
1 large tomato, cut into ½" wedges
4 ounces fresh mozzarella, cut into ¾" pieces
2 ounces sliced pepperoni, halved if large
½ cup fresh basil leaves, torn if large
¼ cup chopped drained mild Peppadew peppers in brine or roasted red peppers
¼ cup fresh parsley leaves
2 tablespoons olive oil
1 tablespoon red wine vinegar
Kosher salt, freshly ground pepper
Preparation
Preheat oven to 350º. Place bread on a rimmed baking sheet and toast until dry and beginning to turn golden, 10–12 minutes. Transfer bread to a large bowl and add tomato, mozzarella, pepperoni, basil, Peppadew peppers, parsley, oil, and vinegar. Toss to combine and season with salt and pepper. Bread will soften as it absorbs tomato juices, oil, and vinegar.
