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Panzanella with The Works


  • 5 cups cubed day-old crusty bread*

  • 4 Roma or plum tomatoes, cubed

  • 1 small red onion, chopped

  • 1 Cubanelle pepper or green bell pepper, seeded and chopped

  • 1/2 cup pepperoncini or hot cherry peppers, chopped

  • 2 roasted red peppers, drained, chopped

  • 1 cup pitted olives, kalamata or Sicilian green or a combination

  • 1 tin flat fillets of anchovies, drained and chopped

  • 1 cup basil leaves, torn

  • 1 lemon, juiced

  • 3 tablespoons red wine vinegar

  • 1/4 cup extra-virgin olive oil, eyeball it

  • Splash of liquid from bottled pepperoncini or hot cherry peppers

  • Coarse salt and black pepper


Combine all the salad ingredients in a large bowl and dress salad with lemon juice, red wine vinegar, evoo, and a splash of the hot pepper juice, then season with salt and pepper, to your taste.