Tarla Cuisine

 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