loveandlemons
sweet pepper panzanella
Panzanella: it’s your excuse to eat bread and call it salad! I’ve veggie’d up the classic tomato-basil panzanella with blistered…
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
📝 Preparation Steps
1
For the pickled onions: (make in advance) pickle your onions by shaking all ingredients together in a jar. Chill until for at least an hour, or up to days (or weeks, really) in advance.
2
Slice cherry tomatoes and toss them with a splash of olive oil, a splash of sherry vinegar, salt, pepper.
cherry tomatoes1 cupolive oilsherry vinegar (or balsamic or white wine vinegar)
3
Drizzle olive oil on your stale bread and toast (or grill) it until golden. While it's still warm, rub it with a sliced clove of garlic, then slice it into bite sized pieces.
olive oil
4
De-seed and slice your peppers into thick strips. Sautée them in a pan with olive oil until soft and lightly blistered. (you could also do this on a grill). Remove from heat, drizzle with a little sherry vinegar and a pinch of paprika.
olive oilsherry vinegar (or balsamic or white wine vinegar)
5
Toss all salad ingredients together so that the juices from the tomatoes and the peppers create a light dressing. Drizzle with a little more olive oil. Taste, and add more salt and pepper to your liking. Let it sit for at least ⏱️ 10 minutes or so for the bread to soak up the juices. Serve at room temp.
olive oil
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