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Close-up of Panzanella salad with roasted bell peppers, crunchy bread cubes, fresh basil, and colorful vegetables in a white dish.

Panzanella with Roasted Bell Peppers

A cozy winter Panzanella Salad with roasted bell peppers, crispy bread, and tangy dressing. A Tuscan classic reimagined for colder days.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Salad, Side Dish
Cuisine Italian, Mediterranean
Servings 4 servings
Calories 300 kcal

Equipment

Ingredients
  

  • 2 cups (200 g) cubed stale bread
  • 3 roasted bell peppers about 10 oz (300 g), peeled and sliced
  • 2 cups diced ripe tomatoes about 10 oz (300 g)
  • 1 medium cucumber , seeds removed but skin left on
  • 1 small red onion
  • 3 tbsp (45 ml) extra virgin olive oil
  • 2 tbsp (30 ml) red wine vinegar
  • A handful of fresh basil leaves
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Toast the bread cubes in a skillet with a drizzle of olive oil until golden and crispy. Set aside to cool.
    Toasted bread cubes in a skillet for Panzanella salad.
  • If not using pre-roasted peppers, roast them over an open flame or in the oven at 450°F (230°C) until the skin is blackened. Place them in a covered bowl to steam, then peel off the skin, remove the seeds, and slice into strips.
    Hands slicing roasted bell peppers on a cutting board for Panzanella salad.
  • Dice the tomatoes, slice the cucumber (leaving the skin on), and thinly slice the red onion.
    Bowls of diced tomatoes, sliced cucumbers, and red onions prepared for Panzanella salad.
  • In a large mixing bowl, combine the bread cubes, roasted peppers, tomatoes, cucumber, and onion. Drizzle with olive oil and red wine vinegar, and season with salt and pepper. Toss gently to combine.
    Mixed Panzanella salad with toasted bread, roasted peppers, tomatoes, cucumbers, and red onions in a bowl.
  • Let the salad sit for 15 minutes to allow the flavors to meld.
  • Top with fresh basil leaves and serve immediately.
    Panzanella salad with roasted bell peppers, crispy bread cubes, fresh basil, and vegetables in a white serving dish.

Notes

Toasting bread: Use high-quality olive oil for the best flavor, and toast bread until golden and crispy to avoid sogginess.
Roasting peppers: Let them steam in a covered bowl after roasting to make peeling easier.
Resting time: Allow the salad to sit for 15 minutes before serving to ensure the flavors meld together beautifully.

Nutrition

Calories: 300kcal
Keyword bread salad recipe, Italian classic, Panzanella salad, roasted bell peppers, Tuscan bread salad, winter salad
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