ROASTED PEPPER PANZANELLA
Serves: 4
4 large red or orange bell
■ peppers (about 2 lbs/1 kg) 1/2 small red onion, thinly sliced
2 garlic cloves, finely chopped 2 tbsp (30 mL) red wine vinegar 1/4 tsp (1 mL) dried chili flakes Kosher or coarse salt Freshly ground pepper
1 tbsp (15 mL) fresh, chopped oregano
1 tbsp (15 mL) fresh, chopped savory
1/4 cup (60 mL) fresh mint leaves
Extra-virgin olive oil
2 oz (60 g) thinly sliced spicy salami, roughly chopped Large, fresh croutons (about 4 cups/1 L) (See note)
4 oz (120 g) mozzarella cheese, buffalo preferred, in pieces
1. Heat broiler. Spread whole peppers on a baking sheet and broil, turning occasionally, until skins are blackened and blistered, 10 to 12 minutes.
2. Transfer to a large bowl, cover with a towel and let stand 15 minutes to steam, then peel off blackened skins and cut in inch-wide strips.
3. In a large bowl, toss peppers with onion, garlic, vinegar, chili flakes, 1 tsp (5 mL) salt, some pepper, the oregano, savory and half the mint. Add 1/4 cup
(60 mL) oil, toss and let stand.
4. Add salami (optional) and croutons, tossing to mix. Let salad rest for at least 15 minutes, and up to 30 minutes, so juices from peppers soak into the bread.
5. Arrange salad on a platter and place mozzarella cheese on top. Top with remaining mint. Serve at room temperature or chilled.