Everything you’ll need to make this Panzanella Salad

  • 6-8 small pomodoro tomatoes, halved (or mixed tomatoes)
  • Olive oil
  • 4 slices of bread
  • 3 bell peppers (green, red, yellow)
  • 1 ball of fresh mozzarella
  • A bit of capers
  • A few olives
  • Fresh basil leaves
  • A handful of small arugula leaves

For the Dressing

  • 2-3 cherry tomatoes, grated
  • 1/4 cup balsamic vinegar (or wine vinegar)
  • 1/2 cup olive oil
  • Salt
  • Pepper

Instructions

  1. Preheat the convection oven to 180ºC.
  2. Cut the bread into cubes, place on a baking sheet, and bake for 15 minutes until golden.
  3. Place the halved tomatoes on a baking tray, cut side up, season with salt and pepper, and drizzle with a little olive oil.
  4. On the side of the tray, place the whole peppers and bake everything for 35 minutes.
  5. Let the tomatoes cool. Place the roasted peppers in a food-safe bag to steam, then peel off the skins, remove the seeds, and slice into thin strips. Toss the peppers in balsamic vinegar and olive oil to marinate.
  6. For the dressing, blend all ingredients in a blender until smooth. Drizzle some dressing over the toasted bread cubes and mix well.
  7. Arrange a layer of arugula on a serving platter.
  8. Add the toasted bread, then layer with roasted tomatoes, marinated peppers, olives, capers, and basil leaves.
  9. Break the mozzarella into chunks and scatter on top.
  10. Drizzle with the panzanella salad with the remaining dressing and garnish with extra whole basil leaves.

Enjoy!

Source: Argiro Barbarigou