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  • Hands-on Time

    10 min

  • Total Time

    10 min

  • Difficulty

    Super Simple

  • Servings

    6

  • mom's sugar solution
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Pepperoni Panzanella

This is one of my favorite ways to use the last of a whole grain bread loaf, just before it goes stale. It’s also a family favorite picnic item. We’ll pack this, along with a few other simple salad dishes and fresh fruit into a cooler, and be on our way.

PHOTO BY JAMES STEFIUK

Looking for other ways to enjoy this Pepperoni Panzanella? Try pairing it with:

Don’t like pepperoni?

  • Try it with turkey pepperoni or cubed chicken
  • Leave it out altogether for  a tasty veg side dish

Like these recipes and want more? Check out Mom’s Sugar Solution, available pretty much everywhere that sells books.

Pepperoni Panzanella

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Ingredients

  • 2 (1”-thick) slices crusty whole-grain bread, cut into ½” pieces
  • 1 pint cherry tomatoes, halved
  • 8 ounces fresh mozzarella pearls
  • 4 ounces sliced pepperoni, quartered
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup thinly sliced fresh basil

Directions


  1. Preheat oven to 350º F. Place bread on a baking sheet and toast for 10 minutes, or until lightly golden. Transfer into a large serving bowl and let cool for 5 minutes.
  2. Add tomatoes, mozzarella, pepperoni, olive oil, vinegar, salt, and pepper. Toss to combine. Let sit for about 30 minutes before serving to allow bread to soften. Garnish with fresh basil leaves, toss well and serve.

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