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Roasted Pepper Panzanella


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Roasted Pepper Panzanella


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Roasted Pepper Panzanella


  • Prep Time : 10 min
  • Cook Time : 15 min
  • Ready Time : 25 min




  • 1 medium loaf whole wheat rustic bread, crust removed and cut into 1-inch cubes
  • 1 cup sliced cucumber
  • 1/2 cup sliced red onion
  • 1 roasted red bell pepper, thinly sliced
  • 1 roasted yellow bell pepper, thinly sliced
  • 1 large tomato on the vine, cut into wedges
  • 1 ball fresh mozzarella, cubed (8-ounce)
  • 12 large leaves basil, torn
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


Preheat oven to 400° F. Spread out cubed bread on a large sheet pan in a single layer and bake for 15 to 20 minutes or until dried out and crispy. Let cool.

In a large bowl, combine cucumbers, onions, peppers, tomatoes, mozzarella and basil and toss to combine. Add bread, olive oil, vinegar, salt and pepper and stir to coat well. Serve immediately or let sit up to 30 minutes so bread soaks up the dressing.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




3 Responses to Roasted Pepper Panzanella

  1. avatar says: Miriam

    How do you roast the peppers

  2. Hi Miriam – quick fix – by a jar of roasted red peppers – so you won’t have yellow, won’t be the end of the world. Might not be as colorful but will still be delish. If you want to roast your own peppers here is a quick how to: 1. Preheat your oven to 500 degrees F. 2. Cut peppers into quarters and remove seeds and membranes. 3. Generously coat the skin side of the peppers with oil. Place peppers skin side up on a baking sheet and roast until the skin becomes blistery and black. 4. Remove from the oven and place in a brown paper bag folded over at the top or in a bowl covered tightly with saran wrap and allow to cool for about 15 to 20 minutes. 5. Once cooled the skins should peel off the peppers easily. 6. Use in recipes as directed.

  3. Another way, take whole peppers and
    place them on your electric range,they will blacken, when cooled peel off skins. Faster than the above

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