PITA PANZANELLA SALAD
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.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- 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.
MEDITERRANEAN CHICKEN PANZANELLA SALAD
Here's a better-for-you take on the classic panzanella salad, made with whole wheat pita bread, chicken and lots of veggies.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, 1 cup each.
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Place pita halves in single layer on baking sheet. Bake 4 to 5 min. on each side or until crisp and lightly browned on both sides. Cool.
- Combine next 6 ingredients in large bowl.
- Crumble pitas over salad. Mix dressing and lemon juice. Add to salad; toss to coat.
Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g
MEDITERRANEAN PANZANELLA
This panzanella, or bread salad, is made with green beans, onion, olives, fennel, and feta.
Provided by Martha Stewart
Categories Salad Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil over medium-high heat; add salt. Add beans; simmer until just tender, 5 to 6 minutes. Plunge beans into ice-water bath to stop the cooking; let cool completely in water. Drain.
- Toss together green beans, fennel, onion, olives, feta, oil, vinegar, and 1/4 teaspoon salt in a medium bowl; season with pepper. Let stand at room temperature 15 minutes.
- Preheat broiler. Place bread on a baking sheet. Broil, turning once, until bread darkens, about 3 minutes per side. Cut bread into 1-inch cubes; add to salad, and toss to combine.
MEDITERRANEAN PANZANELLA
Dinner ready in 10 minutes! Serve this delicious salad made using bread, tomatoes and cucumber. Perfect if you love Mediterranean cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- In large bowl, mix oil, vinegar, pepper and salt with wire whisk. Stir in tomatoes, cucumber, olives and basil. Add bread and cheese; toss gently. Serve immediately.
Nutrition Facts : Calories 300, Carbohydrate 42 g, Fat 2, Fiber 7 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 630 mg
GREEK PANZANELLA
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
- Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
- For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.
MEDITERRANEAN PITA PANZANELLA
Rachael Ray Magazine
Provided by IngridStevens
Categories Main Dishes
Time 40m
Number Of Ingredients 12
Steps:
- In a small baking dish, combine 1 tbsp. EVOO, 1 tbsp. lemon juice, 2 tsp. cumin and half the garlic. Add the steak and turn to coat. Cover and refrigerate at least 4 hours or overnight.
- Preheat the oven to 400 degrees. On a baking sheet, toss the pitas with 3 tbsp. EVOO and the remaining garlic; season with salt and pepper. Bake, tossing once, until golden and crispy, 6 to 10 minutes. Let cool.
- Heat a grill or grill pan over high. Remove the steak from the marinade; season and grill until browned and cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board; let rest 10 minutes.
- In a small bowl, whisk the yogurt with the remaining 1 tbsp. EVOO, 2 tbsp. lemon juice and 1 tsp. cumin; season dressing with salt.
- In a large bowl, toss the pita croutons, spinach, radishes, cucumber, tomatoes and olives; season and mound on a platter. Thinly slice the steak against the grain and arrange on top of the salad. Drizzle with the dressing.
Nutrition Facts : Calories 370 calories, Carbohydrate 25 grams, Cholesterol 20 milligrams, Fat 23 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 4.5 grams, Sodium 260 milligrams, Sugar 4 grams
MEDITERRANEAN VEGETABLE PITAS
Craving a fast and healthy meal? This one packs tomato, cucumber, onion and olives. Add a touch of cayenne for a punch. -Ivy Abbadessa, Loxahatchee, Florida
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.
Nutrition Facts : Calories 354 calories, Fat 19g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 580mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 9g protein.
MEDITERRANEAN PANZANELLA SALAD
The vinaigrette in this classic Italian bread and vegetable salad is replaced with a creamy ranch and curry dressing.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Mix dressing and curry powder until blended.
- Combine cheese, cucumbers, olives, onions and radishes in large bowl. Add dressing mixture; mix lightly.
- Add greens and pita pieces just before serving; toss to coat.
Nutrition Facts : Calories 310, Fat 23 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g
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- In a large mixing bowl, combine bread cubes with large drizzle of extra virgin olive oil and a generous pinch of kosher salt. Toss to make sure the bread is well coated (save the bowl for later use). Spread the bread cubes on a sheet pan and bake in heated oven for about 10 minutes or until golden (the edges should get crisp, while the bread gains some color and crisp but remains still a bit chewy).
- Place a large colander over the same mixing bowl. Place the tomatoes in the colander and sprinkle with kosher salt. Toss briefly with your hand. Set aside for a few minutes to allow the tomatoes to release their juices in the mixing bowl.
- When ready, move the colander with the tomatoes to the sink for now, and use the mixing bowl with the tomato juice to make the dressing. Add red wine, ½ cup extra virgin olive oil, garlic cloves, Dijon mustard, thyme, and a large pinch of black pepper. Whisk to combine.
MEDITERRANEAN PITA PANZANELLA - RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 40 mins
- In a small baking dish, combine 1 tbsp. EVOO, 1 tbsp. lemon juice, 2 tsp. cumin and half the garlic. Add the steak and turn to coat. Cover and refrigerate at least 4 hours or overnight.
- Preheat the oven to 400 degrees. On a baking sheet, toss the pitas with 3 tbsp. EVOO and the remaining garlic; season with salt and pepper. Bake, tossing once, until golden and crispy, 6 to 10 minutes. Let cool.
- Heat a grill or grill pan over high. Remove the steak from the marinade; season and grill until browned and cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board; let rest 10 minutes.
- In a small bowl, whisk the yogurt with the remaining 1 tbsp. EVOO, 2 tbsp. lemon juice and 1 tsp. cumin; season dressing with salt.
PITA PANZANELLA SALAD WITH MEATBALLS RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 50 minsCategory Ground Turkey RecipesCalories 380 per serving
- Mix together turkey, breadcrumbs, grated onion, egg, 1 Tbsp. fresh oregano (or 1 tsp. dried), 2 tsp. garlic, 2 tsp. oil, salt, and pepper in a large bowl just until combined. Using a tablespoon, form the mixture into about 42 meatballs, each about 1 inch in diameter. Arrange on the prepared baking sheet. Bake the meatballs until browned and an instant-read thermometer inserted in the centers registers 165 degrees F, 10 to 12 minutes.
- Split pitas in half horizontally into thin rounds, then tear into half-moon shapes. Arrange on a baking sheet and bake until golden brown and crisp, 5 to 7 minutes. Let cool, then break the pitas into bite-size croutons.
- Whisk vinegar, the remaining 3 Tbsp. oil, 2 tsp. fresh oregano (or 1/2 tsp. dried), 1 tsp. garlic, honey, and mustard in a large bowl. Add cucumber, tomatoes, olives, and sliced onion; toss to combine. Stir in the pita croutons. Serve the salad with the meatballs.
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