Name: Pepperoni Panzanella
Yield: 2 Servings
Ingredients: 1 1"-thick slice crusty bread, cut into ¾" pieces; 1 large tomato, cut into ½" wedges; 4 ounces fresh mozzarella, cut into ¾" pieces; 2 ounces sliced pepperoni, halved if large; ½ cup fresh basil leaves, torn if large; ¼ cup chopped drained mild Peppadew peppers in brine or roasted red peppers; ¼ cup fresh parsley leaves; 2 tablespoons olive oil; 1 tablespoon red wine vinegar; Kosher salt, freshly ground pepper

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Alex Lau

Panzanella salads are a great way to use up the last of that loaf of crusty bread. Change it up as summer progresses by tossing in other vegetables or herbs. Just don’t skip the tomato: It helps soften the bread.

Recipe notes