Quick Lemony Panzanella

Name: Quick Lemony Panzanella
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Ingredients: 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 medium lemon, juiced; 1 teaspoon Dijon mustard; 1 clove garlic, peeled

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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.

Submitted by MsFrilly

Published on May 22, 2020

3

Prep Time:

30 mins

Cook Time:

5 mins

Total Time:

35 mins

Servings:

4

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Ingredients

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Original recipe (1X) yields 4 servings

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

Dressing:

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

Directions

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.

Cook's Notes:

You can use any good quality crusty bread.

Use any color bell pepper.

Substitute 1 teaspoon dried Italian seasoning for the fresh herbs, if desired.

Nutrition Facts (per serving)

387	Calories
25g	Fat
37g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 387
% Daily Value *
Total Fat 25g	32%
Saturated Fat 4g	18%
Sodium 1003mg	44%
Total Carbohydrate 37g	13%
Dietary Fiber 4g	15%
Total Sugars 3g
Protein 6g	13%
Vitamin C 45mg	50%
Calcium 82mg	6%
Iron 3mg	16%
Potassium 292mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Quick Lemony Panzanella

Ingredients

Directions

Cook's Notes:

Nutrition Facts (per serving)

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