Quick Lemony Panzanella

Name: Quick Lemony Panzanella
Total time: 35
Yield: 4
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

Recipe by MsFrilly from allrecipes.com

Dinner 35 Mins.

Ingredients

4 servings

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2 tablespoons olive oil
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½ loaf focaccia bread, cut into 1/4-inch slices
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2 medium Roma tomatoes, seeded and diced
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⅓ medium English cucumber, cubed
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¼ cup diced red onion
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¼ cup chopped orange bell pepper
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¼ cup pitted Kalamata olives
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5 pickled banana pepper rings

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½ tablespoon chopped fresh basil
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¼ tablespoon chopped fresh oregano
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¼ tablespoon chopped fresh parsley
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1 pinch salt and ground black pepper to taste
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¼ cup olive oil
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1 medium lemon, juiced
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1 teaspoon Dijon mustard
•

1 clove garlic, peeled

Instructions

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.