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Quick Lemony Panzanella

Rated as 5 out of 5 Stars
0

"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."
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Ingredients

35 m servings 387
Original recipe yields 4 servings

Directions

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  1. Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 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. 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. 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.

Footnotes

  • 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; 24.9 37.1 6.4 0 1003 Full nutrition

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Reviews

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I added diced radishes. Used homemade bread. This is what my friends and I call ‘a do-over’