- 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.
- 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.
- Pop the pan into the oven for 15-20 minutes at 425 degrees.
- 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!
- Chop up your veggies, cheese, and pepperoni. Toss them with the dressing.
- Remove the bread from the oven. You can let it cool for bit or just toss it with everything.
The Teacher's Table
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