Name: Quick Lemony Panzanella
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Focaccia bread, cut into 1/4-inch slices - ½ loaf; Roma tomatoes, seeded and diced - 2 medium; English cucumber, cubed - ⅓ medium; Diced red onion - ¼ cup; Chopped orange bell pepper - ¼ cup; Pitted kalamata olives - ¼ cup; Pickled banana pepper rings - 5; Chopped fresh basil - ½ tablespoon; Chopped fresh oregano - ¼ tablespoon; Chopped fresh parsley - ¼ tablespoon; Salt and ground black pepper to taste - 1 pinch; Olive oil - ¼ cup; Lemon, juiced - 1 medium; Dijon mustard - 1 teaspoon; Garlic, peeled - 1 clove

Ingredients for - Quick Lemony Panzanella

1. Olive oil 2 tablespoons

2. Focaccia bread, cut into 1/4-inch slices ½ loaf

3. Roma tomatoes, seeded and diced 2 medium

4. English cucumber, cubed ⅓ medium

5. Diced red onion ¼ cup

6. Chopped orange bell pepper ¼ cup

7. Pitted kalamata olives ¼ cup

8. Pickled banana pepper rings 5

9. Chopped fresh basil ½ tablespoon

10. Chopped fresh oregano ¼ tablespoon

11. Chopped fresh parsley ¼ tablespoon

12. Salt and ground black pepper to taste 1 pinch

13. Olive oil ¼ cup

14. Lemon, juiced 1 medium

15. Dijon mustard 1 teaspoon

16. Garlic, peeled 1 clove

How to cook deliciously - Quick Lemony Panzanella

1 . Stage

Preheat an outdoor grill for medium heat and lightly oil the grate.

2 . Stage

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 . Stage

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 . Stage

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.