|Middle Eastern Pita Panzanella|
Total Time: 30 min
Cook: 30 min
Yield: 6 to 8 servings
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
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.
From Food Network