Lunchbox Pepper Panzanella 

Camillestyles.com
Serves 4
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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​

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