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Roasted Red Pepper Panzanella Salad

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Traditional Panzanella Salad is made with stale bread, so use that if you have it. Consider moistening with vinegar before tossing with olive oil and toasting.

  • Author: Mary Leir
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1/2 cup pine nuts, pan toasted
  • 4 large red or orange bell peppers
  • 2 large tomatoes, cut into bite-sized pieces
  • 6 slices rustic bread, torn into pieces
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 (14.5-oz.) can unsalted cannellini beans, rinsed and drained
  • 1 small red onion or shallot, thinly sliced
  • 2 garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • 2 teaspoon dijon mustard
  • 1 teaspoon nutritional yeast
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon soy sauce powder
  • 1/2 cup packed basil leaves, roughly chopped
  • 30 kalmata or nicoise olives, pitted

Instructions

  1. In a dry skillet, toast the pine nuts until fragrant. Set aside.
  2. Preheat oven to 450° F. Place cast iron skillet in oven while preheating.
  3. Place tomatoes in a colander set over a bowl and season with black pepper and 1 teaspoons kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally. Drain for a minimum of 15 minutes.
  4. Cut out the stem of each pepper and cut it in half lengthwise. Remove and discard the stem and core and any seeds and white membrane. Cut into 1/2″ strips. The cut the strips in half to make bite-sized pieces. In a mediaum bowl, toss with salt, pepper, and enough olive oil to coat.
  5. Once oven has heated, remove hot pans carefully. Transfer peppers to hot pans and roast until charred on one side, about 10 minutes.
  6. While peppers roast, and in a same bowl you used for peppers, toss bread cubes with 2 tablespoons olive oil. Transfer to a medium skillet (preferably cast iron). Heat on medium, stirring occasionally, until toasted. Turn off heat and let cool in pan.
  7. Once peppers are roasted, transfer back to same bowl and cover with a towel. Allow peppers to steam for 10 minutes. When cool enough to handle, slip skins off (optional).
  8. In a large bowl, mix white beans, red onion, garlic, red wine vinegar, mustard, nutritional yeast, and red pepper flakes.
  9. Remove colander with tomatoes from bowl with tomato juice. Transfer tomatoes and red peppers to bowl with the white beans.
  10. Add soy sauce powder to the bowl with tomato juice. Whisking until smooth.
  11. Pour tomato juice over tomato, pepper, bean mixture. Toss everything to coat. Taste and adjust with more salt, pepper, mustard, or vinegar. Let rest for 30 minutes, tossing occasionally.
  12. Right before serving, add chopped basil leaves to the bowl. Drizzle with 1/4 cup olive oil. Toss to combine. Taste and adjust seasonings.
  13. Divide croutons between serving plates. Top with salad, olives, toasted pine nuts and more chopped basil.

Notes

Peppers and croutons can be prepared 1 day ahead. Cover peppers; chill.  Store croutons airtight at room temperature.

Find it online: http://shiftycrafty.com/roasted-red-pepper-panzanella-salad/