Toasted chunks of pita get tossed with colorful vegetables, olives and feta in this dish that’s a refreshing cross between Italy’s famous panzanella bread salad and Lebanese fattoush. A lemony mustard dressing adds bright flavor.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 380 |
| Total Fat | 25 g |
| Saturated Fat | 5 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 8 g |
| Cholesterol | 13 mg |
| Sodium | 588 mg |