Pita Bread Salad

This riff on Italian panzanella boasts both a fast prep and cook time and is a wonderful addition to your collection of everyday salad recipes. It makes a satisfying lunch on its own and a good accompaniment to a piece of grilled steak. This recipe makes 4 servings.

PREP TIME: 15 minutes
COOK TIME: 10 minutes

3 rounds of good-quality pita bread
1/3 cup plus 1 tablespoon olive oil, divided
2 garlic cloves, pressed
3 medium tomatoes, seeded and chopped
10 ounces leafy greens, washed and dried
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
1 small red, white or sweet onion, sliced into rings
1 cucumber, peeled and sliced into rounds
1/3 cup fresh lemon juice
Salt and pepper, to taste
Nonstick cooking spray

Preheat your oven to 375 F. Place pita on the sheet, brush with olive oil, flip the pita and brush with oil on the other side. Rub the pita with the garlic on both sides and season with salt and pepper. Bake until golden and slightly crispy, about 7-10 minutes. Remove from heat and set aside.

Add the remaining olive oil and lemon juice to a lidded glass jar and season with salt and pepper. Close the jar and shake vigorously to combine. Set aside while you assemble the salad.

Add greens, tomatoes, onion and cucumber to a large serving bowl; break the toasted pita into pieces and add to the bowl. Toss gently to combine. Add dressing and toss again gently to combine. Serve and enjoy!