Panzanella Salad

Ingredients

• 2 large orange bell peppers
• 2 large red bell peppers
• 8 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 1/2 small red onion, thinly sliced
• 2 garlic cloves, finely chopped
• 1/2 cup Divina Pitted Kalamata Olives
• 2 tablespoons red wine vinegar
• 1/2 teaspoon red pepper flakes
• 1 tablespoon fresh oregano
• 1/4 cup mint leaves
• 1/2 loaf country-style bread about 12 ounces, torn into pieces
• 1 pkg Brandt German Salami
• 120g – 170g of fresh mozzarella or burrata, torn into pieces

Directions

1. Preheat broiler. Toss bell peppers and 2 tablespoons of oil on a rimmed baking sheet; season with salt and pepper. Broil, turning occasionally, until skins are blackened in spots and blistered all over, 10–12 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and let sit 15 minutes. Reduce oven temperature to 400° F.
2. Peel and seed peppers; cut into 2” strips. Toss peppers in a clean large bowl with onion, garlic, vinegar, red pepper flakes, oregano, and 4 tablespoons of olive oil and set aside.
3. Toss bread and remaining 2 tablespoons of olive oil on a clean baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in
   the centre, 8–10 minutes. Let croutons cool.
4. Toss pepper mixture, Brandt German Salami, Divina Pitted Kalamata Peppers and croutons in a large bowl. Arrange on a platter with cheese; top with remaining herbs.