It’s simple to prepare and a terrific recipe for game night to serve salmon dip.
| Prep Time: | 30 mins |
| Cook Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 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
Instructions
- 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.
- 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.
Reviews
I added diced radishes. Used homemade bread. This is what my friends and I call ‘a do-over’