This delicious summery red pepper panzanella salad is about as easy as it gets. It’s based on the classic Italian tomato salad and is a cheap summer crowd pleaser that packs an extra cancer-fighting... nutrition punch thanks to the phytonutrient and antioxidant-rich red peppers and arugula.
Pour the olive oil into a large bowl. Add the diced bread. Season with salt and pepper and mix with your hands until the bread is lightly coated with oil. Tip onto a baking sheet in one layer and bake for about 15 minutes or until the bread is dry. Remove bread and place in a large bowl.
Add red pepper, tomato, and parsley to the bowl with the bread. Toss to combine. Set aside and make the vinaigrette.
To make the vinaigrette whisk together red wine vinegar, shallot, garlic, and oregano. Slowly drizzle in canola oil and whisk to emulsify the oil with the vinegar and seasonings. Season with salt and pepper.
Pour about ½ cup of vinaigrette over the bread and toss to combine. Use more if needed. Refrigerate for at least one hour so flavors can develop. Toss with the arugula just before serving.
The skin of peppers can be quite hard to digest. Watch Ann in action roasting peppers and removing their skin >>
If you can find it, try making the vinaigrette with fresh oregano for a brighter, herby flavor.