Shishito and Olive Panzanella

I think about panzanella as a food group – so many options all year round. This shishito peppers version uses barely cooked shishito peppers and olives for a crispy and bright salad with pillows of fresh mozzarella.

Author

Helen Park

Servings

4

Category

Salad

Ingredients

• 6 oz package shishito peppers, washed and stemmed (170g)
• 1 cup pitted kalamata olives, cut in half (123g)
• 2 Tbsp Ayala blend (12g)
• ¼ cup olive oil (50g)
• 2 Tbsp parsley, roughly chopped (8)
• 2 Tbsp balsamic vinegar (32g)
• 2 cups ciliegine mozzarella, cut in half (200g)
• Salt to taste
• Pepper to taste
• 4 cups baguette bread, cut into ¾” cubes (180g - about half a baguette)
• ½ t salt
• 3/4 cup olive oil (150g)

Directions

1. Preheat the oven to 350°F.
2. In a large bowl, toss the bread cubes, salt, and olive oil to combine well.
3. Lay the seasoned cubes onto a baking tray and bake for 20 minutes, or until cubes are golden brown. Stir the cubes and turn the tray halfway through baking.
4. While the cubes are baking, break each shishito pepper in half (to make 2 shorter pieces).
5. Arrange the shishito peppers on a large flat plate in a single layer, cover it with a sheet of paper towel, and microwave for 3 minutes or until just tender.
6. In a large bowl mix the cooked shishitos, olives, Ayala, olive oil, parsley, vinegar, and mozzarella to combine. Add salt and pepper to taste if needed.
7. If you are eating this salad right away, toss in the bread cubes and serve.
8. If you are making this salad in advance, keep the marinated vegetables and bread cubes apart and combine them when you are ready to serve to keep the bread cubes crispy.