Panzanella Salad with Roasted Tomatoes

My panzanella salad combines bite-size chunks of olive-oil-and-herb toasted bread, juicy roasted tomatoes, and crisp vegetables with soft mozzarella and feta cheeses. The zippy Italian-style red wine vinaigrette saturates every bite with flavor.

Let’s talk about the wonder of the classic panzanella. How could something as basic as pieces of bread, tomatoes, and dressing come together so harmoniously? When I was testing my recipe for grilled chicken bruschetta, I rediscovered the beauty of this Italian bread salad. It’s become a favorite, especially for having friends over to share simple summer meals.

• 3 tablespoons extra virgin olive oil
• 2 tablespoons red or white wine vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon grated fresh garlic, or very finely chopped garlic
• ½ teaspoon crushed red pepper
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

• 3-4 ½-inch thick slices (275 g) sourdough bread, ciabatta, or similar crusty bread
• Extra virgin olive oil
• 1 teaspoon dried oregano
• Kosher salt
• 3 (340 g) red bell peppers, or assorted colors (yellow, orange, red), sliced into 1-inch pieces
• 12 ounces (300 g) cherry or grape tomatoes, 1 pint
• ¼ cup thinly sliced red onion
• 2 (165 6) baby (Persian) cucumbers, or seedless cucumber, sliced into thin rounds
• ½ cup fresh mozzarella, or crumbled feta cheese (or a 50-50 combination)
• Handful of fresh basil or Italian parsley, roughly torn