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Lunchbox Pepper Panzanella 

Camillestyles.com
Serves 4
​

Ingredients
  • 4 ounces ciabatta, cut into 1-inch cubes (about 3 cups)
  • 5 tablespoons oregano vinaigrette, recipe below
  • 5 tablespoons extra-virgin olive oil
  • kosher sea salt, to taste
  • 2 pounds lunch box peppers, all colors
  • 6 ounces Mozzarella di Bufala, torn into pieces
  • 1/2 cup thinly sliced red onion, about half a small onion
  • 1/2 cup torn basil leaves
  • 4 ounces Soppressata salami, sliced thin and cut into pieces
For the Vinaigrette;
  • 1 cup extra-virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 garlic clove, minced
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon kosher salt
  • 1 teaspoon sugar
  • 1 teaspoon black pepper​
Picture
Preparation
  1. Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons extra-virgin olive oil and a pinch of salt. Bake until they are crisp and golden brown, about 8-9 minutes. Let cool on a sheet tray.
  2. Toss whole Lunch Box Peppers with 2 tablespoons of olive oil, kosher salt and black pepper. Place on a hot grill or hot dry saute pan. Allow to blister for 2 minutes on each side. You will look for a pepper with marks of char, but not black. Let Cool on a sheet tray.
  3. Add peppers, onions, croutons, basil, salami and 5 tablespoons of oregano vinaigrette. Toss to coat, adjust seasoning with salt and pepper. Place in a serving bowl or individually plated.
  4. Finish with torn pieces of mozzarella di bufala, fresh cracked pepper and a drizzle of extra-virgin olive oil.

    For the vinaigrette; 


  5. Whisk together all ingredients
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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