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Greek Panzanella with Seasoned Oven Roasted Pita Triangles
Greek Panzanella Salad: tomatoes & cucumber with easy home-made dressing and the best Pita Chip Triangles

It’s been about a year since I last posted a recipe for a Panzanella – that would have been during our last glut of tomatoes. This year I wanted to change things up a bit and go Greek style.

Greek Panzanella with Seasoned Oven Roasted Pita Triangles
Greek Panzanella with Seasoned Oven Roasted Pita Triangles

Chunks of ripe tomato, cucumber and red onion are bathed in a home-made Greek vinaigrette. The seasoned oven toasted pita triangles give such a nice crunch and just about steal the show. Just try not to eat all that pita before the salad is served. I dare ya!

If you click over to my recipe for Updated Panzanella, you’ll know I’m not a fan of soggy bread, so for this recipe, serve the Pita on the side for maximum crunch. You can watch for most of these ingredients on sale, but serving this salad seasonally is the only way to go, both for price and taste.

Greek Panzanella with Seasoned Oven Roasted Pita Triangles
Greek Panzanella with Seasoned Oven Roasted Pita Triangles

Greek Panzanella

  • Servings: 6-8
  • Difficulty: easy
  • Print

Pita:

  • 2 to 3 pieces of soft pita bread, cut into six to eight triangles
  • 2 tablespoons oil
  • 1/2 teaspoon Greek seasoning, home-made or purchased
  • 1/2 teaspoon salt, or to taste

Heat oven to 425 degrees. Spread the pita on a rimmed baking sheet and toss with olive oil, Greek seasoning and salt. Bake until golden brown and crispy, turning triangles over part way through, about 10 to 12 minutes total. Cool on a wire rack.

Panzanella:

  • 2 pounds ripe tomatoes, any type or mix, cut in bite sized pieces, drained for 15 minutes if very juicy
  • 1 cucumber, seeded & cut in bite sized pieces
  • 1/2 medium red onion, thinly sliced
  • 3 tablespoons red wine vinegar (or more, to taste)
  • 2 cloves garlic, smashed and minced
  • 1 tablespoon Greek seasoning
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • black pepper to taste
  • 4 tablespoons olive oil
  • 1/2 cup Feta cheese, crumbled (more if you wish)
  • 1/4 cup parsley, roughly chopped

In a large bowl, combine vinegar, garlic, Greek seasoning, mustard, salt and black pepper to taste. While whisking constantly, slowly drizzle in the olive oil until the mixture is thickened. Add tomatoes, cucumbers, red onion and toss.

Let sit for at least 30 minutes and up to 4 hours before serving. Toss with parsley and Feta cheese, taste and add more vinegar and salt if needed. Serve with the toasted Pita.

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I’ll be sharing this recipe at Fiesta Friday 190, hosted by Shinta @ Caramel Tinted Life and Diann @ Of Goats and Greens.

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17 Comments on “Greek Panzanella

  1. Could definitely do with a bowl of this for my lunch today as the temperatures are still confused. A high of 90 and it’s almost October? But I best not complain, Old Man winter is just around the corner. Love all those tomatoes 🙂

  2. Tomato based salads and other dishes never appeal to me personally but the salad itself looks lovely and fresh with lots of textures and flavours.

  3. Pingback: Greek Panzanella | My Meals are on Wheels

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