Roasted Pepper Panzanella

Name: Roasted Pepper Panzanella
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 2 to 3 tablespoons Champagne or white wine vinegar; 1 tablespoon fresh oregano leaves; 1 teaspoon Calabrian chile paste or ¼ teaspoon red chile flakes (optional); 2 to 3 tablespoons Champagne or white wine vinegar; ½ teaspoon freshly cracked black peppercorns; 1 teaspoon Calabrian chile paste or ¼ teaspoon red chile flakes (optional); 1 ball burrata cheese or Macadamia Nut “Ricotta”; 1 ball burrata cheese or Macadamia Nut “Ricotta”; 1 pound (450 g) tomatoes, preferably a mix of larger heirloom and cherry varieties, such as Green Zebras, Sweet 100, Sungolds, brandywine, etc.; 1 pound (450 g) tomatoes, preferably a mix of larger heirloom and cherry varieties, such as Green Zebras, Sweet 100, Sungolds, brandywine, etc.; 1 pound (450 g) tomatoes, preferably a mix of larger heirloom and cherry varieties, such as Green Zebras, Sweet 100, Sungolds, brandywine, etc.; 1 pound (450 g) tomatoes, preferably a mix of larger heirloom and cherry varieties, such as Green Zebras, Sweet 100, Sungolds, brandywine, etc.; ½ cup (23 g) purslane (optional); 1 pound (450 g) tomatoes, preferably a mix of larger heirloom and cherry varieties, such as Green Zebras, Sweet 100, Sungolds, brandywine, etc.; 2 tablespoons torn fresh basil leaves; ½ cup (80 g) green Castelvetrano olives; ⅓ cup (80 ml) extra-virgin olive oil + more for roasting; Salt; 2 pounds summer peppers, such as Jimmy Nardello, lipstick pimentos, shishitos, etc.; 2 pounds summer peppers, such as Jimmy Nardello, lipstick pimentos, shishitos, etc.; 2 pounds summer peppers, such as Jimmy Nardello, lipstick pimentos, shishitos, etc.; 2 pounds summer peppers, such as Jimmy Nardello, lipstick pimentos, shishitos, etc.; 1 pound (450 g) tomatoes, preferably a mix of larger heirloom and cherry varieties, such as Green Zebras, Sweet 100, Sungolds, brandywine, etc.; 1 pound (450 g) tomatoes, preferably a mix of larger heirloom and cherry varieties, such as Green Zebras, Sweet 100, Sungolds, brandywine, etc.; ½ loaf (8 ounces/227 g) focaccia bread; ½ loaf (8 ounces/227 g) focaccia bread; Maldon salt, for serving (optional); Aged balsamic vinegar, for serving (optional)

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Seasons of Greens

By Katie Reicher

Published 2025

About

Summer is the season where the flavors are bold, the ingredients are vibrant, and the flavors are as rich as the sun’s rays. One of my favorite ways to use summer produce is in a panzanella, which, unlike the name suggests, is really a salad that’s all about the vegetables. This recipe was written on the general side on purpose; use the products that speak to you the most, whether that’s a neon green-yellow Gypsy pepper, a slender deep red Jimmy Nardello, small poppable padrons, or a mixtur

Ingredients

Americas
United States
San Francisco
Vegan
Summer

Ingredients

Method