Panzanella Salad with Roasted Bell Peppers and Mozzarella
INGREDIENTS
1 red bell pepper
2 teaspoons vegetable oil
4 slices bread {I used ciabatta}
3 tablespoons olive oil
Kosher salt and cracked black pepper
1/4 cup red wine vinegar
2 teaspoons grated lemon zest
1 garlic clove, minced
1/2 cup extra virgin olive oil
1 Tablespoon drained capers
1 cup thinly sliced red onion
2 cups mini mozzarella balls
1 small pint of assorted ripe heirloom tomatoes, halved/quartered to preference
1/2 cucumber, peeled, sliced and halved
1/2 cup pitted and halved black olives
1/4 cup chopped/torn fresh basil leaves
1/4 cup shaved Parmigiano-Reggiano cheese
Balsamic Vinegar, for plating
DIRECTIONS
Preheat your oven’s broiler. Coat the bell pepper with vegetable oil. Arrange on a baking sheet and place in oven. Turn every 10 minutes until dark splotches appear on the peppers. Once finished remove with tongs and place in a bowl covered tightly with plastic wrap. Once the peppers are cool enough to handle (15-20 min), pull the stems off each pepper and peel the skins off. Cut into thin strips and set aside. Meanwhile, you can also brush slices of bread with olive oil and add to oven, watching carefully. Remove bread from oven and rub lightly with cut garlic.
In a large bowl whisk the vinegar, lemon zest and garlic. Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil until well incorporated. Add the capers, onion, mozzarella, tomatoes, bell pepper, cucumber and olives and toss with the vinaigrette. Let stand 10-15 minutes at room temperature before serving. Divide among plates and top with rest of basil and cheese. Drizzle with balsamic vinegar.
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Summer is my favorite season for easy and fresh salads. This panzanella salad is extremely delicious and oh so satisfying! I had this red bell pepper that I wanted to use so I decided to roast it. Best idea ever! There’s something so good about the salty sweet combo of this salad. If you make it let me know what you think!
xox
