Mediterranean Panzanella
Our twist on this classic bread and tomato salad, uses pita bread and roasted red peppers for a fresh and easy weeknight meal.
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Ingredients
1 pita
3 tbsp EVOO, divided
pinch each salt and pepper
1 cup halved cherry tomatoes
¼ cup chopped roasted red bell pepper
1 tsp vinegar
½ clove garlic, minced
½ tsp paprika
1 tbsp cilantro
Preparation
Chop 1 pita and toss with 1 tbsp EVOO and pinch each salt and pepper; bake at 350°F until toasted, turning every 5 minutes. Toss bread with 1 cup halved cherry tomatoes, ¼ cup chopped roasted red bell pepper, 2 tbsp EVOO, 1 tsp vinegar, ½ clove garlic, minced, and ½ tsp paprika. Top with 1 tbsp cilantro.