Pepperoni Panzanella




10 min


15-20 min




  • 3 cups ‏bread
  • 1 cup ‏halved cherry or grape tomatoes
  • 1 cup ‏sliced sweet bell peppers
  • 1 cup of each ‏black and green olives-I like Lindsey's Natural Olives.
  • 1/4 cup ‏diced red onion
  • 1/2 cup ‏Italian Dressing-I make mine using Penzeys.
  • 8 oz. ‏cubed mozeralla
  • 1 cup ‏pepperoni- chunked or sliced
  • 2 teaspoons ‏garlic powder-I use Penzeys.
  • to taste ‏black pepper

This Pepperoni Panzanella Salad is a what happens when panzanella meets an antipasta platter. It’s amazingly colorful and delicious.


  1. Place bread on a sheet pan or baking stone. I used my tried and true Pampered Chef Rectangular Baking Stone. I recommend using a baking stone. Bread that is a few days old is best, but any will work. I used part of a leftover focaccia.  You can cube the bread or just break it up into bite-sized chunks. Drizzle with olive oil and sprinkle with garlic and pepper. 
  2. Pop the pan into the oven for 15-20 minutes at 425 degrees.
  3. While the bread is toasting, I make my Italian Dressing. I just follow the recipe on the Penzeys bag, but I do not use the oil. I use about a half a cup of dressing. The rest can be reserved. If you don’t want to make your own, just use a bottle, but I promise this is much, MUCH better!
  4. Chop up your veggies, cheese, and pepperoni. Toss them with the dressing. 
  5. Remove the bread from the oven. You can let it cool for bit or just toss it with everything.
  6. Serve

The Teacher's Table

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