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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.
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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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