Roasted Panzanella
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 loaf Italian bread, cut into bite sized cubes
  • ½ cup olive oil, plus more as needed
  • 1 red bell pepper, large diced
  • 1 yellow bell pepper, large diced
  • 1 red onion, thinly sliced
  • kosher salt
  • 1 pint cherry tomatoes, sliced
  • 1 English cucumber, quartered and sliced into ½" moons
  • ½ cup julienned fresh basil
  • 2 cups chopped sturdy greens, such as romaine
  • Parmesan cheese shavings for garnish
  • VINAIGRETTE
  • ½ cup white wine vinegar
  • 1 teaspoon Dijon mustard
  • ¾ cup olive oil
  • 1 clove garlic
  • kosher salt and freshly ground black pepper
Instructions
  1. Preheat oven to 400-degrees. Line baking sheet with parchment paper. Generously coat bread, bell peppers, and onion with oil. Season lightly with kosher salt. Roast until lightly charred, about 10 minutes.
  2. Meanwhile, in a small bowl, whisk together vinaigrette ingredients until emulsified.
  3. In a large bowl, toss the roasted bread, peppers, onion, tomatoes, cucumber, basil, and greens. Season with kosher salt and freshly ground black pepper.
  4. Add the vinaigrette and toss the ingredients to evenly distribute the vinaigrette; let salad stand for 10 minutes before serving. Garnish with the parmesan.
Recipe by the minimalist table at https://www.daraboxer.com/theminimalisttable/grilled-panzanella/