Cookwith

Name: Summer Pizza Topping Panzanella
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup cherry tomatoes, halved; 1 cup sliced bell peppers (any color); 1/2 cup sliced black olives; 1/2 red onion, thinly sliced; 1/2 cup artichoke hearts, chopped; 1/2 cup shredded mozzarella cheese; 1/4 cup fresh basil leaves, torn; 2 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; 1/2 tsp dried oregano; Salt and black pepper, to taste; 1 small baguette or ciabatta loaf, sliced

Summer Pizza Topping Panzanella

miradugm

This vibrant Summer Pizza Topping Panzanella is a playful twist on the classic Italian bread salad, repurposing all your favorite veggie pizza toppings into a light, refreshing side. With bursts of juicy tomatoes, sweet peppers, briny olives, and creamy mozzarella tossed with torn bread and fresh basil, it’s the perfect way to celebrate summer’s abundance and minimize waste. The zesty vinaigrette ties everything together, making this dish a crowd-pleaser at picnics, BBQs, or as a colorful companion to grilled fish. It’s a fun, no-fuss way to give leftover ingredients a delicious new life!

Ingredients

Instructions

Preheat oven to 375°F (190°C). Spread bread slices on a baking sheet and toast for 8-10 minutes until crisp and golden. Let cool, then tear into bite-sized pieces.
In a large bowl, combine cherry tomatoes, bell peppers, black olives, red onion, artichoke hearts, and mozzarella cheese.
In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper.
Add the toasted bread and fresh basil to the bowl with veggies. Pour the vinaigrette over everything and toss well to combine.
Let the salad sit for 10 minutes to allow the bread to absorb flavors. Toss again before serving.
Serve chilled or at room temperature as a fresh summer side.