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Quick Lemony Panzanella
Quick Lemony Panzanella
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Transform stale bread into a zesty, herb-infused salad with pickled banana peppers and lemon zest. Pair with a chilled Pinot Grigio for a delightful meal. Remember to stir and let the flavors meld before serving at room temperature. Enjoy within hours or refrigerate leftovers.
Ingredients:
  • 1 medium lemon, juiced
  • 2 tablespoons olive oil
  • 0.5 loaf focaccia bread, cut into 1/4-inch slices
  • 2 medium Roma tomatoes, seeded and diced
  • 0.33333334326744 medium English cucumber, cubed
  • 0.25 cup diced red onion
  • 0.25 cup chopped orange bell pepper
  • 0.25 cup pitted Kalamata olives
  • 5 pickled banana pepper rings
  • 0.5 tablespoon chopped fresh basil
  • 0.25 tablespoon chopped fresh oregano
  • 0.25 tablespoon chopped fresh parsley
  • 1 pinch salt and ground black pepper to taste
  • 0.25 cup olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, peeled
Instructions:
  • Get the outdoor grill ready by preheating it to medium heat and giving the grate a light coating of oil.
  • Drizzle both sides of the focaccia with 2 tablespoons of olive oil. Grill until beautifully browned, flipping occasionally, for about 5 minutes.
  • In a large nonreactive bowl, mix together tomatoes, cucumber, onion, bell pepper, olives, banana peppers, basil, oregano, parsley, salt, and pepper. Pour in 1/4 cup of olive oil, lemon juice, and Dijon mustard, and stir until well combined.
  • Take the focaccia off the grill, gently rub one side of each slice with garlic, tear into bite-sized pieces, mix with the vegetables, and toss to coat. Enjoy at room temperature.

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