Pepper & Bread Salad

This vibrant Pepper and Bread Salad is a delightful twist on traditional panzanella, offering a hearty yet fresh dining experience. The dish highlights the smoky sweetness of charred red bell peppers, which are paired with savory capers, crunchy celery, and aromatic fresh thyme. The backbone of the salad is crusty, day-old bread, which absorbs the zesty sherry vinegar and Dijon mustard dressing without becoming soggy too quickly. Perfect for a light lunch, a vegetarian side dish, or a quick dinner, this recipe brings the sunshine of the Mediterranean to your table. It is naturally vegan and relies on simple, high-quality ingredients to create a complex balance of textures and flavors.

Cuisine: Mediterranean

Courses: Salads

Difficulty: Intermediate

Servings: 2

Calories: 326.9

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant Pepper and Bread Salad is a delightful twist on traditional panzanella, offering a hearty yet fresh dining experience. The dish highlights the smoky sweetness of charred red bell peppers, which are paired with savory capers, crunchy celery, and aromatic fresh thyme. The backbone of the salad is crusty, day-old bread, which absorbs the zesty sherry vinegar and Dijon mustard dressing without becoming soggy too quickly. Perfect for a light lunch, a vegetarian side dish, or a quick dinner, this recipe brings the sunshine of the Mediterranean to your table. It is naturally vegan and relies on simple, high-quality ingredients to create a complex balance of textures and flavors.

Ingredients

1 Sweet Red pepper
2 cup Bread cubes, packed
2.5 tbsp Capers
1 tbsp Fresh thyme leaves, minced
1 Green onion, minced - both white and green parts Green onion, minced - both white and green parts
1 Celery stalk, - trimmed and diced Celery stalk, - trimmed and diced
2.5 tbsp Olive oil
2 tsp Sherry vinegar
1 tsp Prepared Dijon mustard
to taste Freshly ground pepper Freshly ground pepper

Directions

1
Spear the red pepper with a fork and hold it directly over an open gas flame or under a hot broiler until the skin blisters and chars all over.
2
Place the charred pepper in a plastic bag, seal it, and let it sit for 30 minutes until the skin loosens.
3
Meanwhile, place the bread cubes in a colander and hold them under cold running water to dampen them slightly.
4
Squeeze the bread cubes firmly to remove excess water, then place them in a large salad bowl.
5
Add the capers, minced thyme, minced green onion, and diced celery to the bowl with the bread.
6
Using a sharp paring knife, peel the charred skin off the red pepper, then core it and dice it into half-inch pieces.
7
Add the diced red pepper to the bread salad mixture.
8
In a small cup, stir together the olive oil, sherry vinegar, Dijon mustard, and freshly ground pepper to taste until emulsified.
9
Pour the dressing over the salad and toss well to combine all ingredients.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 326.9kcal

% Daily Value *
Total Fat 3.9g6%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 590.2mg25%
Total Carbohydrate 60.5g21%
Dietary Fiber 3.9g16%
Sugars 7.0g
Protein 11.0g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

A good quality, crusty French bread is essential for this salad. It should be at least one day old to provide the right texture.

If the bread is still too soft, place the bread cubes on a baking sheet and toast them at 350&# 194;Â°F (175ÃÂ°C) for 5 to 10 minutes before making the salad.

For best results, serve the salad immediately after tossing to prevent the bread from becoming too soggy.

Keywords: pepper salad, bread salad, panzanella, mediterranean, vegan, vegetarian, charred pepper, red pepper, capers, sherry vinegar, dijon mustard, fresh thyme, celery, green onion, crusty bread, lunch, side dish, quick dinner

Read it online: https://www.chefs-mate.com/recipe/pepper-bread-salad/