Grilled Pepper and Fresh Mozzarella Panzanella

As a big Food and Wine Magazine fan, last summer there was an article titled “Top 10 New Restaurants in the US.” Since I spent most of my time in the Northeast, I was able to try 3/10 between New York City and Boston.

At the restaurant in Boston, Fox and the Knife, I decided to try from recommendation of the hostess, the Panzanella salad. Theirs was an eclectic take on a traditional Panzanella, and I fell in love. A traditional Panzanella is a Tuscan chopped salad of soaked bread, onions, tomatoes, dressed with olive oil and vinegar.

This week, when I ran across this grilled pepper Panzanella from Smitten Kitchen, I couldn’t wait to try.

While I will eat them, I am not the biggest fan of tomatoes, so I was excited for another base option with the grilled red bell pepper.

This salad became a staple in rotation of summer sides and one of my favorite recipes that I’ve made in a while.

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Ingredients – Serving Size, 4

· 3 Red Bell Peppers, halved and seeds removed

· 1 large purple onion, cut into ½ inch wedges

· 4 slices of country style bread

· Salt and pepper

· 4 oz of fresh mozzarella torn into bite size pieces

· 2 TBSP of Sherry Vinegar

· 1 clove garlic, minced

· ½ tsp sugar

· 4 TBSP olive oil (3 for grilling, 1 for marinade)

· 1 TBSP capers

Instructions:

1. Toss your peppers, onions, and bread in the 3 TBSP of olive oil

2. Heat grill or cast-iron grill pan (if indoors) to medium high heat

3. Spread your peppers and onions evenly over the grill, flipping until they begin to char – onions will be done first, just remove them to a plate. Continue grilling the peppers until they become soft and blackened in several spots from the grill. Once the peppers are done, transfer them to a bowl where we will add the marinade.

4. Soak up any extra olive oil, salt and pepper with your bread and place it on grill to toast.

5. Once the peppers are cool enough to touch, remove the skin from the outside of the pepper (optional) and cut them into ½ inch wedges.

Fun Fact:

Italians peel their bell peppers for 2 reasons. They believe it makes the pepper tough, and it adds a bitter taste to the dish that you are preparing. If you don’t mind it, this is an optional step.

6. Whisk together sherry vinegar, garlic, oil, sugar and capers and add to bowl of grilled peppers. Let your peppers marinate for at least 5 minutes up to a day. The times that I’ve prepared this dish, I let them sit for about 20 minutes and they have plenty of flavor!

7. Right before you’re ready to eat toss in onions, chunks of bread, chunks of mozzarella and softly toss to combine

8. Top with fresh herbs to finish