Pita Panzanella Salad

  • Servings : 4 as a side, 2 as a meal
  • Prep Time : 5m
  • Ready In : 5m

The pita bread we buy is preservative-free and I find that if we don’t eat it within a couple 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 grocery store items, this is a simple hot-weather meal that comes together for well under a dollar per serving.


  • 2 medium tomatoes, cored and sliced into wedges
  • 1/2 English cucumber, cubed
  • one shallot, sliced thinly
  • 2 pitas, cubed
  • 3 T. olive oil
  • 1 T. balsamic vinegar
  • salt & freshly ground pepper to taste
  • Italian parsley, chopped (optional)



Step 1

In medium mixing bowl, combine tomatoes, cucumber, shallot and pitas.

Step 2

Drizzle with olive oil and vinegar. Add salt and pepper to taste. Toss well.

Step 3

Divide into serving dishes and optionally garnish with chopped parsley.

Loves baking, gardening and preparing delicious, compassionate meals for her vegan family of four.

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