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Summer Panzanella


  • 6 cups of french bread torn into pieces
  • Olive oil
  • ¾ lb heirloom tomatoes diced
  • 3 peppers for roasting I used 1 red, 1 orange, and 1 yellow
  • 8 oz bocconcini mozzarella quartered
  • ½ cup roughly chopped parsley
  • ½ cup roughly chopped basil
  • 2 cups baby greens I used pea shoots
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dijon mustard
  • ½ teaspoon honey


  • Preheat your oven to 500 degrees F.
  • Line a baking sheet with foil.
  • Oil 3 bell peppers liberally and bake on the lowest rack for about 30 minutes, turning 3 times during baking. Make sure to turn on your oven fan as this will generate a decent amount of smoke.
  • Meanwhile drizzle the french bread pieces with olive oil, to taste, and a little salt and pepper. Toss to coat evenly with oil.
  • Bake in the oven on the middle rack for about 4-5 minutes (do this while the peppers are roasting) until the bread is slightly browned and dried on the outside, but not completely crisp. Remove bread and set aside.
  • When the peppers are done, remove immediately to a plastic bag and let set for about 30-45 minutes or until cool enough to handle. Feel free to toss them in the fridge to speed up the process.
  • Then, slice the peppers open and remove the stems, seeds, and skin.
  • Roughly chop the peppers into large pieces and add to a large mixing bowl.
  • To the peppers, add the diced tomatoes, mozzarella, herbs, and greens. Toss to combine and set aside to mingle the flavors briefly.
  • Next, make the dressing by combining the vinegar, olive oil, mustard, and honey in a mason jar. Shake until emulsified. Spoon a tablespoon or two over the vegetable mixture and toss.
  • Next add the bread and evenly drizzle the rest of the dressing over the bread.
  • Toss to combine and season further as needed with salt and pepper.
  • Serve immediately.
  • If making ahead, mix everything together except the greens, bread, and dressing. Mix in the salad greens, bread, and balsamic vinaigrette just prior to serving.