Quick Lemony Panzanella
Ingredients
- 2 tablespoons olive oil
- ½ loaf focaccia bread, cut into 1/4-inch slices
- 2 medium Roma tomatoes, seeded and diced
- ⅓ medium English cucumber, cubed
- ¼ cup diced red onion
- ¼ cup chopped orange bell pepper
- ¼ cup pitted Kalamata olives
- 5 pickled banana pepper rings
- ½ tablespoon chopped fresh basil
- ¼ tablespoon chopped fresh oregano
- ¼ tablespoon chopped fresh parsley
- 1 pinch salt and ground black pepper to taste
- ¼ cup olive oil
- 1 medium lemon, juiced
- 1 teaspoon Dijon mustard
- 1 clove garlic, peeled
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Instructions
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Drizzle 2 tablespoons olive oil over both sides of the focaccia. Place on a grill pan or directly on the grill grate. Toast until nicely browned, flipping as needed, about 5 minutes.
- Meanwhile, combine tomatoes, cucumber, onion, bell pepper, olives, banana peppers, basil, oregano, parsley, salt, and pepper in a nonreactive bowl. Add 1/4 cup olive oil, lemon juice, and Dijon mustard; stir until combined.
- Remove focaccia from the grill and rub 1 side of each slice with garlic. Tear slices into bite-sized pieces. Add to the vegetables and stir to coat. Serve at room temperature.
Source
Original recipe: View Original