Red Pepper Panzanella

Name: Red Pepper Panzanella
Prep time: 20

5 out of 5 stars (based on 6 reviews)

20 min prep

12 servings

Carrot Icon for Number of Ingredients Size

11 ingredients

This delicious summery Red Pepper Panzanella salad is about as easy as it gets. It’s based on the classic Italian tomato salad, and is a cheap summer crowd pleaser that packs an extra cancer-fighting nutrition...

1 loaf of crusty stale bread, diced into one inch cubes
½ cup olive oil
2 red peppers, cored, deseeded and diced (See Chef Tips)
1 pint cherry tomatoes, halved
2 cups arugula, washed
½ cup parsley, chopped

Red Wine Vinaigrette:

½ cup red wine vinegar
1 garlic clove, minced
1 small shallot, peeled and minced
1 tablespoon dried oregano (See Chef Tips)
2 cups canola oil

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Nutrition Facts

Calories

426 cals

Fat

46 g

Saturated Fat

4 g

Polyunsaturated Fat

11 g

Monounsaturated Fat

30 g

Carbohydrates

5 g

Sugar

2 g

Fiber

1 g

Protein

1 g

Sodium

18 mg

Directions

Preheat the oven to 350 degrees.
Pour the olive oil into a large bowl. Add the diced bread. Season with salt and pepper and mix with your hands until the bread is lightly coated with oil. Tip onto a baking sheet in one layer and bake for about 15 minutes or until the bread is dry. Remove bread and place in a large bowl.
Add red pepper, tomato, and parsley to the bowl with the bread. Toss to combine. Set aside and make the vinaigrette.
To make the vinaigrette whisk together red wine vinegar, shallot, garlic, and oregano. Slowly drizzle in canola oil and whisk to emulsify the oil with the vinegar and seasonings. Season with salt and pepper.
Pour about ½ cup of vinaigrette over the bread and toss to combine. Use more if needed. Refrigerate for at least one hour so flavors can develop. Toss with the arugula just before serving.

Chef Tips

The skin of peppers can be quite hard to digest. I usually broil my peppers to remove the skins. See our easy recipe for this.

If you can find it, try making the vinaigrette with fresh oregano for a brighter, herby flavor.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society