Pita Panzanella Salad
This super fresh and delicious Pita Panzanella Salad is the perfect way to reuse your old pita breads! You have to try it!
Servings 4 servings
Calories 102kcal
Ingredients
- 2 medium tomatoes, cored and sliced into wedges
- ½ of an English cucumber, cubed
- 1 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)
Instructions
- 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.
Notes
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.
Nutrition
Calories: 102kcal | Carbohydrates: 21g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 156mg | Potassium: 260mg | Fiber: 2g | Sugar: 3g | Vitamin A: 552IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 1mg