A winter twist on Panzanella Salad with roasted bell peppers, smoky flavors, and a tangy dressing. Perfect for cozy meals or light sides.
Panzanella salad has always been a favorite of mine – it’s simple, satisfying, and a celebration of fresh, seasonal ingredients. Traditionally a summer dish from Tuscany, this bread salad highlights the beauty of ripe tomatoes and fresh basil. But what happens when summer ends? For me, roasted bell peppers transform Panzanella salad into a cozy, winter-friendly dish, perfect for colder days.
The Origins of Panzanella Salad: A Simple Delight
Panzanella Salad, a dish deeply rooted in Tuscan tradition, was born out of necessity and ingenuity. It was created as a way to repurpose stale bread, transforming it into something fresh and flavorful. In its earliest form, the salad consisted of bread, onions, and olive oil – a true celebration of simplicity.
Tomatoes, which we now see as an essential ingredient, didn’t become part of the dish until the 16th century, after their introduction to Europe from the Americas. Over time, Panzanella evolved into the vibrant summer salad we know today, with ripe tomatoes, fresh basil, and a tangy dressing.
Did you know? The name “Panzanella” likely comes from the Italian words pane (bread) and zanella (a deep bowl), reflecting the dish’s humble origins.
Why Roasted Bell Peppers Belong in Panzanella Salad
Winter calls for richer, heartier flavors, and roasted bell peppers fit the bill perfectly. Their smoky aroma, sweet undertones, and soft texture bring a new dimension to the salad. Plus, they’re an excellent way to adapt the recipe when ripe, flavorful tomatoes aren’t in season.
I’ve found that this version of Panzanella doesn’t just feel like a substitute for summer – it feels like its own dish entirely. It’s comforting, vibrant, and full of flavor, making it a perfect addition to winter tables.
Pro Tip: Roast bell peppers until the skin blackens, then place them in a covered bowl to let the steam loosen the skin for easy peeling.
How I Made This Recipe My Own
When reimagining this recipe for winter, I wanted to keep the spirit of the original while embracing new flavors and textures. Here’s what I did:
- Toasted the bread: Instead of soaking it, I toast the bread cubes until they’re golden and crispy. This adds a wonderful texture and prevents sogginess.
- Kept the cucumber skin on: While I removed the seeds to reduce moisture, I left the skin on for extra crunch and color.
- Used roasted bell peppers: Whether freshly roasted or from a jar, they add a smoky, sweet richness that makes the dish feel hearty and warm.
Suggestion: This salad is perfect for vegetarians – try adding mozzarella or toasted almonds for extra texture and flavor.
My Favorite Way to Serve It
This winter version of Panzanella has become a staple in my home. I love serving it alongside roasted chicken or as a light lunch on its own. It’s also a crowd-pleaser for dinner parties – the colors and flavors make it as beautiful as it is delicious.
Pairing Tip: This winter version goes wonderfully with sparkling Prosecco or a dry white wine like Chardonnay – the bubbles and fruity notes complement the rich flavors of the salad.
What Do You Think?
I’d love to hear your thoughts on this winter twist on a classic Panzanella. If you try the recipe, feel free to share your photos and feedback – tag me with #FoodieRoam so I can see your creations. Your interpretations inspire me to keep experimenting and sharing more recipes like this one!
Ingredients
Servings4 servings
- 2 cups (200 g) cubed stale bread
- 3 roasted bell peppers about 10 oz (300 g), peeled and sliced
- 2 cups diced ripe tomatoes about 10 oz (300 g)
- 1 medium cucumber , seeds removed but skin left on
- 1 small red onion
- 3 tbsp (45 ml) extra virgin olive oil
- 2 tbsp (30 ml) red wine vinegar
- A handful of fresh basil leaves
- Salt and freshly ground black pepper to taste
What will you need?
- Skillet or frying pan
- Knife
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Prep time15 minutes
Cook time20 minutes
Total time35 minutes
Instructions
- Toast the bread cubes in a skillet with a drizzle of olive oil until golden and crispy. Set aside to cool.
- If not using pre-roasted peppers, roast them over an open flame or in the oven at 450°F (230°C) until the skin is blackened. Place them in a covered bowl to steam, then peel off the skin, remove the seeds, and slice into strips.
- Dice the tomatoes, slice the cucumber (leaving the skin on), and thinly slice the red onion.
- In a large mixing bowl, combine the bread cubes, roasted peppers, tomatoes, cucumber, and onion. Drizzle with olive oil and red wine vinegar, and season with salt and pepper. Toss gently to combine.
- Let the salad sit for 15 minutes to allow the flavors to meld.
- Top with fresh basil leaves and serve immediately.
Our notes
Toasting bread: Use high-quality olive oil for the best flavor, and toast bread until golden and crispy to avoid sogginess.
Roasting peppers: Let them steam in a covered bowl after roasting to make peeling easier.
Resting time: Allow the salad to sit for 15 minutes before serving to ensure the flavors meld together beautifully.