Quick Lemony Panzanella
Description
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.
Ingredients
•
2 tablespoons olive oil
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1/2 loaf focaccia bread, cut into 1/4-inch slices
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2 medium Roma tomatoes, seeded and diced
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1/3 medium English cucumber, cubed
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1/4 cup diced red onion
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1/4 cup chopped orange bell pepper
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1/4 cup pitted Kalamata olives
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5 pickled banana pepper rings
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1/2 tablespoon chopped fresh basil
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1/4 tablespoon chopped fresh oregano
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1/4 tablespoon chopped fresh parsley
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1 pinch salt and ground black pepper to taste
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1/4 cup olive oil
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1 medium lemon, juiced
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1 teaspoon Dijon mustard
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1 clove garlic, peeled
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.