Pepperoni Panzanella

basil bread camp lunch lunch mozzarella panzanella salad

Ingredients

1 1"-thick slice crusty bread, cut into ¾" pieces

1 large tomato, cut into ½" wedges

4 ounces fresh mozzarella, cut into ¾" pieces

2 ounces sliced pepperoni, halved if large

½ cup fresh basil leaves, torn if large

¼ cup chopped drained mild Peppadew peppers in brine or roasted red peppers

¼ cup fresh parsley leaves

2 tablespoons olive oil

1 tablespoon red wine vinegar

Kosher salt, freshly ground pepper

Method

Preheat oven to 350º. Place bread on a rimmed baking sheet and toast until dry and beginning to turn golden, 10–12 minutes. Transfer bread to a large bowl and add tomato, mozzarella, pepperoni, basil, Peppadew peppers, parsley, oil, and vinegar. Toss to combine and season with salt and pepper. Bread will soften as it absorbs tomato juices, oil, and vinegar.