Focaccia Panzanella with Salami and Pepperoncini

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


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