Grilled pepper and torn mozzarella panzanella salad
While grilling then skinning the peppers takes some time and patience, the results are well worth the wait!
4 1-inch slices bread, country-style
3 large red bell peppers, halved, seeds removed
1 medium red onion, peeled and cut into 1/2-inch wedges
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons sherry or champagne vinegar
1 garlic clove, minced
1/2 teaspoon sugar
1 tablespoon olive oil
4 ounces mozzarella, torn into bite-sized pieces, or 4 ounces bocconcini
Fresh herbs — snipped chives, basil, or parsley or a mix thereof — to finish (optional)
Heat the grill to medium.
Toss the bread, peppers and onions with 3 tablespoons of olive oil, 1 teaspoon kosher salt and several good grind of black pepper in a bowl. Make sure everything is coated with oil.
Spread peppers and onions across the grill and grill, flipping often, until charred and blackened. The onions will be done first; remove them and set aside. Char the peppers over as much of their surface as possible then set aside in a bowl. Cover with a foil lid.
Swipe up the remaining oil with the bread, then grill the bread until toasted (but not too charred) on both sides. Transfer to the plate with the onions.
Once the peppers are cool enough to handle, remove as much of the blackened skin as you can. The skin can be a bit tough, so try to remove as much as possible. Cut the peppers into 1/2 inch strips.
Whisk together the vinegar, minced garlic, sugar, olive oil and 1/4 teaspoon kosher salt. Add the peppers and stir to combine. Let them marinate at least 5 minutes (or up to a day).
Right before serving, tear up the bread into pieces and add to the bowl. Add in the onions and the mozzarella. Mix gently to make sure all the chunks are moistened with the dressing. Season to taste and serve with sprinkling of fresh herbs.