Pita Panzanella Salad2012-07-05
- Servings : 4 as a side, 2 as a meal
- Prep Time : 5m
- Ready In : 5m
From the author, Honor Fabun: The pita bread we buy is preservative-free, and I find that if we don’t eat it within a couple of days, it starts to stale. So, I tossed the last two into a Panzanella Salad in lieu of the crusty bread that is traditionally used.
It’s tomato season at the farmer’s market and on Saturday I picked up two huge bags for $3 apiece. Teamed with homegrown shallots and a couple of grocery store items, this is a simple hot-weather meal that comes together for well under a dollar per serving.
From Plant-Based on a Budget:
This salad is a slightly different version of an Italian bread salad. It’s super easy to prepare and has few and very simple ingredients. It is one of those perfect summer lunch recipes to share with the family under the sun. With tomatoes in full season, any recipes using fresh, sweet, and juicy tomatoes are very welcomed.
Old Pita Repurposed
We love avoiding food waste! This Pita Panzanella Salad recipe is the best way to give your old (hardish) pita bread a new purpose. You can use any old(ish) bread you have, but using pita makes this salad a little lighter in texture and altogether. Plus, you might not be able to use your old pitas to make bread pudding. The sweet juices from the tomatoes and balsamic vinegar soak the bread taking away that stiffness and giving it an amazing sweet and sour flavor.
If you realize you have some pita bread you didn’t use on time and don’t want to throw it away, save it inside the refrigerator until you’re ready to make this fantastic Pita Panzanella Salad for the whole family.
This salad is another budget-friendly recipe we love! Especially if you make it when tomatoes and cucumbers are in season because they are very fairly priced then (or even better, you have them growing in your backyard). In addition to these, pita bread can be pretty inexpensive! You can find a large bag for less than 2 dollars sometimes. If you still have some pita bread left after making this salad, try baking them with some olive oil and eat them like chips with some salsa or guacamole.
Photos by Alfonso Revilla
- 2 medium tomatoes, cored and sliced into wedges
- 1/2 of an English cucumber, cubed
- One shallot, sliced thinly
- 2 pitas, cubed
- Olive oil, to taste
- 1 tablespoon of balsamic vinegar
- Salt & freshly ground pepper, to taste
- Italian parsley, chopped (optional)
In a medium mixing bowl, combine the tomatoes, cucumber, shallot and pitas.
Drizzle with olive oil and vinegar. Add salt and pepper to taste. Toss well.
Divide into serving dishes and optionally garnish with chopped parsley.