Camille Styles

Recipe Files

Lunchbox Pepper Panzanella Salad

September 5th, 2017

Hope y’all had a great Labor Day weekend and soaked up plenty of those end-of-summer vibes. Although we’re definitely embracing the feeling of fall that’s suddenly in the air around here, end-of-summer produce is still in full force. Since these balmy September evenings are the perfect time to make the most of the eggplants, tomatoes, bell peppers, and herbs still overflowing at the market, we’ve got the perfect panzanella recipe to help you do it. And may I highly suggest taking it for a spin at an impromptu “goodbye summer” dinner party this weekend?

*photos by Lucy Cuneo, recipe by Chef Michael Toscano of Le Farfalle

Lunchbox Pepper Panzanella

Lunchbox Pepper Panzanella Salad from Le Farfalle in Charleston

Serves 4


  • 4 ounces ciabatta, cut into 1-inch cubes (about 3 cups)
  • 5 tablespoons oregano vinaigrette, recipe below
  • 5 tablespoons extra-virgin olive oil
  • kosher sea salt, to taste
  • 2 pounds lunch box peppers, all colors
  • 6 ounces Mozzarella di Bufala, torn into pieces
  • 1/2 cup thinly sliced red onion, about half a small onion
  • 1/2 cup torn basil leaves
  • 4 ounces Soppressata salami, sliced thin and cut into pieces


  1. Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons extra-virgin olive oil and a pinch of salt. Bake until they are crisp and golden brown, about 8-9 minutes. Let cool on a sheet tray.
  2. Toss whole Lunch Box Peppers with 2 tablespoons of olive oil, kosher salt and black pepper. Place on a hot grill or hot dry saute pan. Allow to blister for 2 minutes on each side. You will look for a pepper with marks of char, but not black. Let Cool on a sheet tray.
  3. Add peppers, onions, croutons, basil, salami and 5 tablespoons of oregano vinaigrette. Toss to coat, adjust seasoning with salt and pepper. Place in a serving bowl or individually plated.
  4. Finish with torn pieces of mozzarella di bufala, fresh cracked pepper and a drizzle of extra-virgin olive oil.

Oregano Vinaigrette


  • 1 cup extra-virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 garlic clove, minced
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon kosher salt
  • 1 teaspoon sugar
  • 1 teaspoon black pepper


  1. Whisk together all ingredients.

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