Focaccia Panzanella Recipes

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FOCACCIA PANZANELLA WITH SALAMI AND PEPPERONCINI



Focaccia Panzanella with Salami and Pepperoncini image

Use up leftover or stale focaccia in this salad with tomatoes, salami, pepperoncini and a drizzle of vinaigrette.

Provided by Food Network Kitchen

Time 20m

Yield 6-8

Number Of Ingredients 13

8 cups 1-inch focaccia bread cubes, stale or toasted (about 12 ounces)
2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups)
3/4 cup slivered salami
1/2 cup sliced celery
1/2 cup thinly sliced red onion
1/2 cup chopped pepperoncini
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
3/4 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Put the bread cubes in a large bowl and add the tomatoes, salami, celery, onion, pepperoncini, basil and parsley and toss to combine.
  • Whisk together the vinegar, mustard and garlic in a medium bowl. Whisk in the olive oil.
  • Pour the dressing over the bread mixture and toss to combine. Season with salt and pepper and toss again.

QUICK LEMONY PANZANELLA



Quick Lemony Panzanella image

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.

Provided by MsFrilly

Categories     Salad

Time 35m

Yield 4

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 386.7 calories, Carbohydrate 37.1 g, Fat 24.9 g, Fiber 4.2 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 1002.7 mg, Sugar 2.8 g

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