Roasted Pepper Panzanella

Step 1

Preheat broiler.

Step 2

Toss bell peppers with 2 tablespoons olive oil and place on a rimmed baking sheet. Season with salt and pepper.

Step 3

Broil peppers, turning occasionally, until skins are charred in spots and blistered all over, about 10–12 minutes. Transfer peppers to a large bowl, cover with foil, and let sit 15 minutes.

Step 4

Reduce oven temperature to 400 degrees.

Step 5

Once cool enough to handle, remove skin and seeds from peppers and discard. Then, cut peppers into 2-inch strips. Add peppers to a large bowl with onion, garlic, vinegar, red pepper flakes, and 3 tablespoons oil. Set aside.

Step 6

Toss bread with remaining 2 tablespoons olive oil and place on a baking sheet. Season with salt. Bake, tossing occasionally, until golden brown but still soft, about 8–10 minutes. Let cool.

Step 7

Toss pepper mixture, bread, and soppressata in a large bowl. Arrange on platter with burrata, finish with torn basil leaves, and serve!