• Hands-on Time

    10 min

  • Total Time

    10 min

  • Difficulty

    Super Simple

  • Servings


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Pepperoni Panzanella


  • 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


  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.