Panzanella with red peppers
4 servings
30 minutes
Panzanella with red peppers is a bright and aromatic dish from Italian cuisine, originating from Tuscany. Initially a simple rustic salad made to use up yesterday's bread, it has evolved into a more sophisticated version over time. In this variant of panzanella, crispy garlic croutons combine with soft roasted peppers, sweet tomatoes, and tangy red onions, soaking in olive oil and balsamic vinegar. The flavor is rich, juicy, and harmonious with a pleasant acidity from the vinegar and a light sweetness from the roasted vegetables. It’s perfect as a standalone dish on a hot day or as a side to meat and fish dishes. With each bite of panzanella, you feel transported to the sunny streets of Italian towns, enjoying the traditional taste of the Mediterranean.
1
Preheat the oven to 200 degrees. Slice the baguette into thin pieces and place them on a baking sheet. Bake for 5 minutes until crispy. Slightly cool and rub with 2 cloves of garlic. Break into small pieces, generously drizzle with olive oil, and bake for 8-10 minutes, stirring occasionally, until golden. Cool on the baking sheet.
- Garlic: 4 cloves
- Olive oil: 8 tablespoons
- French baguette: 1 piece
2
Remove seeds from the peppers and cut them into small pieces.
- Red sweet pepper: 3 pieces
3
Heat the pan and add the remaining olive oil. Add thinly sliced onion and garlic. Sauté for 2 minutes, then add quartered tomatoes and peppers. Reduce the heat, cover, and cook for 20 minutes until all the liquid evaporates. Transfer to a bowl and cool to room temperature. Add garlic croutons and serve.
- Red onion: 1 head
- Garlic: 4 cloves
- Tomatoes: 4 pieces
- Red sweet pepper: 3 pieces
- Olive oil: 8 tablespoons
- Salt: to taste
- Ground black pepper: to taste
