8 slices Rosemary Focaccia bread, cut 1/4″ thick
1 seedless cucumber, cut into bite size chunks
2 tomatoes, cut into bite size chunks
1 red bell pepper
1 yellow bell pepper
1 zucchini, split length wise
1/4 cup fresh basil, chopped
1 tsp Dijon mustard
4 tbsp white wine vinegar
1 tbsp lemon juice
1/4 cup olive oil
Preheat grill to medium heat.
Place red and yellow peppers onto the grill. Make sure to turn every so often so all sides get evenly charred.
Brush slices of bread and zucchini halves with olive oil on both sides. Place on grill for 4-5 minutes until bread is gold brown and zucchini is marked and tender.
While other ingredients are grilling, combine tomatoes, cucumbers, and basil in a large serving bowl. Whisk together the vinegar, lemon juice, Dijon mustard, and salt and pepper. Slowly whisk in olive oil to complete the dressing. Set aside.
Once peppers are evenly charred on all sides, remove from grill and let cool until safe to handle. Peel away charred skin from flesh and remove stem and seeds. Cut flesh into bite size pieces. Cut toasted focaccia into cubes, as well as zucchini. Put all grilled items in the serving bowl and dress the salad.
*Photographed by Alli Shepherd