This version of panzanella is all about smoky roasted peppers, juicy tomatoes,
rustic bread and a bold tomato-oregano vinaigrette.
The bread absorbs all the juices and dressing, while the charred peppers add a deep,
slightly sweet and smoky flavor.

Ingredients

300 g ripe tomatoes
150 g day-old rustic bread or ciabatta
2 red bell peppers
1/2 red onion
80 g green olives
A handful of fresh basil or parsley
Salt, to taste
Freshly ground black pepper, to taste

For the Tomato & Oregano Vinaigrette

1 ripe tomato
3–4 cherry tomatoes
30 g red wine vinegar
90 g extra virgin olive oil
1 garlic clove
Fresh oregano
Thyme, optional
Salt and black pepper, to taste

How to Make It

Char the bell peppers.
Roast the peppers at a very high temperature until the skins are blackened all over.
You can do this in the oven, under the broiler or directly over a gas flame.
Place them in a bowl, cover and leave for 10–15 minutes.
Peel off the blackened skin, remove the seeds and cut the peppers into large strips.
Prepare the bread.
Tear or cut the bread into bite-size pieces.
If the bread is too fresh, toast it for 8–10 minutes at 180°C until lightly crisp.
Cut the tomatoes into large chunks and thinly slice the red onion.
Make the vinaigrette.
Blend the ripe tomato, cherry tomatoes, red wine vinegar, olive oil,
garlic, fresh oregano and thyme, if using.
Season with salt and black pepper.
Blend until smooth and emulsified.
Combine the bread, tomatoes, charred bell peppers, red onion and olives in a large bowl.
Pour over the tomato-oregano vinaigrette and toss well,
making sure the bread absorbs plenty of dressing.
Leave the panzanella to rest for 15–20 minutes before serving.
Finish with fresh basil or parsley and a little extra olive oil if you like.

Tip

Don’t be afraid to really blacken the peppers.
That charred skin is what gives them their smoky flavor.
Peel them after steaming, but don’t rinse them under water,
otherwise you’ll wash away some of the flavor.