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
- Preheat the convection oven to 180ºC.
- Cut the bread into cubes, place on a baking sheet, and bake for 15 minutes until golden.
- Place the halved tomatoes on a baking tray, cut side up, season with salt and pepper, and drizzle with a little olive oil.
- On the side of the tray, place the whole peppers and bake everything for 35 minutes.
- 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.
- For the dressing, blend all ingredients in a blender until smooth. Drizzle some dressing over the toasted bread cubes and mix well.
- Arrange a layer of arugula on a serving platter.
- Add the toasted bread, then layer with roasted tomatoes, marinated peppers, olives, capers, and basil leaves.
- Break the mozzarella into chunks and scatter on top.
- Drizzle with the panzanella salad with the remaining dressing and garnish with extra whole basil leaves.
Enjoy!
Source: Argiro Barbarigou
