The Pioneer Woman Tasty Kitchen
Profile Photo

Mediterranean Panzanella

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A simple Mediterranean twist on the traditional panzanella.

Ingredients

  • FOR THE DRESSING:
  • 8 ounces, weight Feta Cheese, Cubed
  • 2 whole Lemons, Juiced
  • ¼ Tablespoons Olive Oil
  • 2 whole Kumquats Thinly Sliced Or Zest Of 1 Lemon
  • 1 teaspoon Herbes De Provence
  • 1 whole Dry Chiles Or Chili Pepper To Taste
  • 1 clove Garlic, Minced
  • 1 sprig Rosemary, Leaves Removed
  • FOR THE SALAD:
  • 2 whole Pita Breads, Halved And Cut In Strips
  • Olive Oil, Just To Drizzle Over Bread
  • 4 whole Baby Cucumbers, Sliced At A Bias
  • 6 whole Small Vine Ripe Tomatoes, Quartered
  • 1 whole Yellow Pepper, Stem And Seeds Removed, Small Diced
  • 1 whole Red Pepper, Stem And Seeds Removed, Small Diced
  • ½ whole Small Red Onion, Peeled And Thinly Sliced
  • ¼ cups Flat Parsley Leaves, Loosely Packed
  • 6 whole Kalamata Olives
  • Salt To Taste
  • Crushed Red Pepper (optional)

Preparation

In a small container combine all of the dressing ingredients, gently tossing the ingredients with the feta cheese. Set aside to allow flavors to meld.

Heat oven to 400 F. In a bowl, gently toss pita bread with a bit of olive oil and salt. Spread on a sheet pan in a single layer and toast in the oven for 8-10 minutes our until lightly toasted. Remove from oven and set aside to cool.

Combine vegetables and parsley in a large bowl. Strain feta cheese, reserving dressing. Add feta, olives and pita strips to vegetables and dress with desired amount of dressing. Season with salt and toss until well combined. Sprinkle with crushed red pepper and serve.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Parsley Chestnut Salad with Lemon Vinaigrette
Profile Photo by Natalie Wiser-Orozco in Salads
Ready to become even more beautiful? I've got a unique, herbaceous...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Arugula, Blood Orange & Honey Goat Cheese Salad
Profile Photo by Julie Andrews in Salads
So, are you in the mood for a salad? I am...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Mizeria
Profile Photo by Arousing Appetites in Salads
Despite its less than flattering namesake, mizeria is a delightful and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Blood Orange Arugula Salad
Profile Photo by Superman Cooks in Salads
A fresh and tasty salad with seasonal fruits, sure to please...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy