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Quick Lemony Panzanella

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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
  • Methods :

  • Step 1

    Preheat an outdoor grill for medium heat and lightly oil the grate.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

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