Name: Roasted Pepper Panzanella
Yield: 6 Servings
Ingredients: 4 large red or orange bell peppers (about 2 lb.); 8 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper; ½ small red onion, thinly sliced; 2 garlic cloves, finely chopped; 2 tablespoons red wine vinegar; ¼ teaspoon crushed red pepper flakes; 2 tablespoons fresh oregano and savory leaves, divided; ½ loaf country-style bread (about 12 oz.), torn into pieces; 1 ounce thinly sliced spicy salumi (such as soppressata); 4 ounces fresh mozzarella, preferably buffalo, torn into pieces

Photo By We Are The Rhoads

If you’d like, let the croutons sit in the pepper mixture until the bread is fairly soft; it’ll soak up the flavorful dressing.

Recipe notes