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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  • 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


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.