Greek Bread Salad

From Cook's Country | February/March 2011

Why this recipe works:

To add a spicy pop to our Greek Bread Salad (Panzanella), we replaced some of the vinegar with brine from jarred pepperoncini and a spoonful of mustard. To flavor the pita and head off a soggy situation, we tossed the torn pieces with olive oil, garlic, and oregano and toasted them in the… read more

To add a spicy pop to our Greek Bread Salad (Panzanella), we replaced some of the vinegar with brine from jarred pepperoncini and a spoonful of mustard. To flavor the pita and head off a soggy situation, we tossed the torn pieces with olive oil, garlic, and oregano and toasted them in the oven. We soon discovered that the salad became more flavorful as it sat. Tasters preferred a 30-minute marinade before serving; any longer and the vegetables became mushy.

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Serves 4 to 6

Ingredients

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