Quick Lemony Panzanella recipe

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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
¼ cup olive oil
1 medium lemon, juiced
1 teaspoon Dijon mustard
1 clove garlic, peeled

Nutrition Info

386.7 calories
carbohydrate: 37.1 g
cholesterol: : -
fat: 24.9 g
fiber: 4.2 g
protein: 6.4 g
saturatedFat: 3.6 g
servingSize: -
sodium: 1002.7 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

  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.

Recipe Yield

4 servings

Recipe Note

A vegetable-forward alternative to garlic bread with a pasta dinner. This salad makes use of that delicious loaf of bread that's gone a little stale. Mr. Frilly does not like vinegary dressings so this salad gets its acid from some pickled banana pepper slices and a lemon, which pairs perfectly with the garlic and fresh herbs. I suggest serving with a crisp Pinot Grigio. If not serving immediately, stir every few minutes to make sure bread is soaking up those delicious juices. Serve at room temperature within a few hours. Leftovers can be refrigerated.

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