• 1 red and 1 yellow pepper
  • 4 sandwiches
  • 12 cherry tomatoes
  • 1 Red onion, thinly sliced
  • 1/2 bunch basil, thinly sliced
  • 24 Black olives, pitted
  • 80 gr. parmesan cheese, in curls

Dressing ingredients

  • 12 Tablespoons extra virgin olive oil
  • peper and salt

Author of this recipe



Chef / restaurant

Hi, we are Restaurant Rossio in Delft. Since a long time we enjoy using fresh and healthy ingredients in the food we prepare. Love my salad gives us a good platform to share my food ideas with... Read more
Total votes: 155

A perfect salad for using up stale bread and ripe tomatoes.This panzanella salad is a variation on the classic recipe.


  • Deseed peppers and cut into halves or quarters. Oil lightly, then place skin-side up on a baking sheet and grill on high, until the skin blackens and blisters.
  • Place the hot peppers in a heat-proof bag and seal tightly. Leave to cool. Peel the charred skin from the peppers and cut into pieces.
  • Cut sandwiches into cubes and roast them in the oven for ± 10 min . At 180 degrees until golden brown .
  • Mix  olive oil, vinegar and onion with salt and pepper in a bowl.
  • Add The other ingredients except the cheese. Mix gently.
  • Place the salad on plates and garnish with parmesan cheese.
  • bring To taste with salt, pepper and olive oil.

Tips from the author

Tip : Make your own combination, vary with other ingredients like cabbage, fennel or celery.

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