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 caloriescarbohydrate: 37.1 gcholesterol: : -fat: 24.9 gfiber: 4.2 gprotein: 6.4 gsaturatedFat: 3.6 gservingSize: -sodium: 1002.7 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Quick Lemony Panzanella
Directions
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Preheat an outdoor grill for medium heat and lightly oil the grate.
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.
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.
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.