Roasted Red Pepper Panzanella

• 4 large red or orange bell peppers (about 2 pounds)
• 8 tablespoons olive oil, divided
• Kosher salt, freshly ground pepper
• 1/2 small red onion, thinly sliced
• 2 garlic cloves, finely chopped
• 2 tablespoons red wine vinegar
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons fresh oregano and savory leaves, divided
• 1/2 loaf country-style bread (about 12 ounces), torn into pieces
• 1 ounce thinly sliced spicy salumi (such as soppressata)
• 4 ounces fresh mozzarella, preferably buffalo, torn into pieces

1. Preheat broiler. Toss bell peppers and 2 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Broil, turning occasionally, until skins are blackened in spots and blistered all over, 10-12 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and let sit 15 minutes. Reduce oven temperature to 400u0b0F.
2. Peel and seed peppers; cut into 2" strips.
3. Toss peppers in a clean large bowl with onion, garlic, vinegar, red pepper flakes, 1 tablespoon herbs, and 4 tablespoons oil; set aside.
4. Toss bread and remaining 2 tablespoons oil on a clean baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8-10 minutes. Let croutons cool. Toss pepper mixture, salumi, and croutons in a large bowl. Arrange on a platter with cheese; top with remaining 1 tablespoon herbs.
5. DO AHEAD:

red, olive oil, kosher salt, red onion, garlic, red wine vinegar, red pepper, oregano, countrystyle bread, fresh mozzarella

Taken from www.epicurious.com/recipes/food/views/roasted-red-pepper-panzanella-51187130 (may not work)