Yellow Bell Pepper Panzanella Matza Salad


Yellow Bell Pepper Panzanella Matza Salad
I make panzanella with toasted bread or croutons all year long so I love this version for Passover. Make sure you toss it with the dressing just before serving so that the matza does not get too mushy.
Recipe type: Side Dish
Serves: 4 to 6 servings

  • ½ cup olive oil
  • 1 onion, thinly sliced
  • 4 yellow bell peppers, cored, seeded, and cut into thin strips
  • 2 garlic cloves, minced
  • 2 cups broken matzah pieces, about 1-inch each
  • 2 tablespoons capers, rinsed and drained
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons red wine vinegar
  • Kosher salt and freshly ground black pepper
  • 2 cups torn fresh basil leaves

  1. Heat 2 tablespoons of the oil in a large skillet over medium low heat. Add the onion and cook, stirring occasionally. Add the bell peppers and garlic and cook until very soft, about 20 minutes. Remove from the heat and cool to room temperature.
  2. Meanwhile, preheat the oven to 325 degrees.
  3. Toss the matzah with 2 tablespoons of the oil and spread on a baking sheet. Toast until light golden, about 4-5 minutes; check them after 3 minutes to make sure they don’t get too dark. Allow to cool.
  4. In a large bowl, combine the peppers, onions, and garlic and capers.. Fold in the matza. Add the two vinegars and season with salt and pepper to taste; set aside for about 15 minutes to blend the flavors.
  5. Right before serving, gently mix in the basil leaves and drizzle the salad with the remaining ¼ cup oil.