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. A member of the powerful cabbage family, arugula is one of my favorite salad greens.
- Preheat the oven to 350 degrees.
- 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.
- 1 loaf of crusty stale bread, diced into one inch cubes
- ½ cup olive oil
- 2 red peppers, cored, deseeded and diced (See Ann’s Tips)
- 1 pint cherry tomatoes, halved
- 2 cups arugula, washed
- ½ cup parsley, chopped
Red Wine Vinaigrette:
- ½ cup red wine vinegar
- 1 garlic clove, minced
- 1 small shallot, peeled and minced
- 1 tablespoon dried oregano (See Ann’s Tips)
- 2 cups canola oil
Ann's Tips and Tricks
The skin of peppers can be quite hard to digest. I usually broil my peppers to remove the skins. See our easy recipe for this.
If you can find it, try making the vinaigrette with fresh oregano for a brighter, herby flavor.