Panzanella Salad

Panzanella Salad

Source : In The Oven At 375o F Roast Bell Peppers And Fennel Seasonned With Salt And Garlic Powder Until They Are Very Tender And Have Collapsed Peel The Be...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : May 27, 2026

Step:

  1. In the oven, at 375o F, roast bell peppers and fennel, seasonned with salt and garlic powder, until they are very tender and have collapsed. Peel the bell peppers. Cut the vegetables in strips. During this time, toast the bread in the oven until it become crunchy but still a little soft inside, and have a light golden colour.

  2. Mix all ingredients and let steep 30 minutes to an hour (the best) at room temperature.

Ingredients

  1. 3 bell peppers, cut in half
  2. 1/2 fennel bulb in quarters (if desired)
  3. 70 g stale bred in cubes
  4. 200-220 g cherry tomatoes in quarters
  5. 2 bocconcinis, diced (if desired)
  6. 20 g anchovies, chopped
  7. 20 g capers
  8. 1 big garlic clove, crushed or finely chopped
  9. 2 tbsp olive oil
  10. 1 tbsp sherry vinegar
  11. 38 g black olives, sliced
  12. Fresh or dried basilic
  13. Salt and pepper

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