Focaccia Panzanella with Salami and Pepperoncini
Use up leftover or stale focaccia in this salad with tomatoes, salami, pepperoncini and a drizzle of vinaigrette.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6-8
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6-8
Ingredients
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
Directions
- 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.
