Middle Eastern Pita Panzanella

Total Time:
30 min
Cook:
30 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 8 cups pocketless pita bread cubes, stale or toasted (about 13 ounces)
  • 2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups)
  • 1 cup sliced Persian or hothouse cucumbers
  • 1 cup chopped fresh parsley
  • 1 cup diced green bell peppers
  • 1/2 cup thinly sliced red onion
  • 3/4 cup crumbled feta
  • 1/4 cup chopped pitted green olives
  • 1/4 cup lemon juice
  • 1 teaspoon Dijon mustard
  • 3/4 cup olive oil
  • Kosher salt and freshly ground black pepper
Directions
  • Put the bread cubes in a large bowl and add the tomatoes, cucumbers, parsley, peppers, cucumbers, and onion. Add the feta and olives and feta and toss to combine.

  • Whisk together the lemon juice and Dijon mustard in a medium bowl. Whisk in the olive oil.

  • Pour the dressing over the ingredients in the large bowl and toss to combine. Season with salt and pepper and toss again.


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