Pancanella with salami and pepper

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Ingredients

• 4 large red or orange peppers;
• 8 tablespoons of olive oil;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• ½ small red bulb;
• 2 cloves garlic;
• 50 g olives;
• 2 tablespoons red wine vinegar;
• ¼ teaspoon ground chili pepper;
• several branches of fresh oregano;
• ½ loaf of rye bread;
• a few thin slices of salami;
• 100 grams of mozzarella.
  
  

Preparation

Put the peppers on a baking tray, pour 2 tablespoons of olive oil, salt and pepper. Put the oven in a preheated oven to 200 ° C and bake for 10-12 minutes, periodically turning over. Peppers should be roasted from all sides. Lay them and cover with foil for 15 minutes.

Then peel the peppers, remove the seeds from them and cut into strips 2 cm long. Mix the peppers, finely chopped onion, olives, chopped garlic, vinegar, chilli, half chopped oregano leaves and pour 4 tablespoons of olive oil.

Cut the bread into small pieces, pour it with the remaining oil and mix. Bake in a preheated oven, periodically turning over, 8-10 minutes before the formation of crispy crust.

Stir vegetables, bread and salami. Lay the salad on a dish, top with sliced ​​mozzarella and decorate with oregano leaves.

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