Monday, July 3, 2017

 Roasted Pepper Panzanella Salad
4 large red peppers (about 2 lb.), roasted, peeled and cut
  into 2-inch strips
1/4C kalamata olives, pitted and cut in half
½ red onion, peeled and thinly sliced
2 garlic cloves, peeled and thinly sliced
2 Tbsp. red wine vinegar
1 Tbsp. balsamic vinegar
¼ tsp. crushed red pepper flakes
5 Tbsp. olive oil
1/4C fresh basil leaves, thinly sliced
½ loaf country-style bread (about 12 oz.), torn into pieces
2 Tbsp. olive oil
1 tsp. spice rub
5 oz. fresh mozzarella, torn into pieces
1 – 2C wild arugula

Preheat oven to 400F.  Toss bread with 2 tablespoons olive oil and spice rub and season with salt and pepper.  Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8 – 10 minutes.  Let cool.

Mix peppers with olives, onion, garlic, vinegars, red pepper flakes, olive oil and basil and set aside.  Mix in the bread pieces and set soften a bit.  Toss in the arugula and place on a platter.  Top with mozzarella pieces and gently toss in.
MAKES:  6 servings

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