Greek Bread Salad with California Figs

andrew@bytejockeyz.comRecipes, Salads

The toasted pita can be made ahead and stored at room temperature in airtight container for up to 2 days.

Greek Bread Salad with California Figs

Bread salad, also known as panzanella is reinvented in this Greek Panzanella. Made with pita chips and dried figs, pair it as part of a Mediterranean meze.
Servings 6 people


  • ¼ cup chopped jarred pepperoncini plus 1 1/2 tablespoons pepperoncini brine
  • 1 ½ tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon Dijon mustard
  • 6 tablespoons extra ­virgin olive oil
  • 1 pint cherry tomatoes halved
  • 1 cup dried Blue Ribbon Orchard Choice Golden California Figs stemmed and cut into ¼-inch slices
  • 1 can chickpeas drained and rinsed 16­ ounce
  • 1 cucumber peeled, halved lengthwise, seeded, and sliced thin
  • 1 cup crumbled feta cheese
  • ¾ cup pitted kalamata olives halved
  • ½ small red onion halved and sliced thin
  • 2 pita breads (10­inctorn into 1­inch pieces
  • 1 garlic clove minced
  • 1/3 cup chopped fresh parsley
  • salt and pepper


  • Adjust oven rack to upper¬ middle position and heat oven to 400 degrees. Combine pepperoncini brine, vinegar, 1⁄2 teaspoon oregano, and mustard in medium bowl. Slowly whisk 5 tablespoons oil into vinegar mixture. Add tomatoes, figs, chickpeas, cucumber, feta, olives, onion, and pepperoncini and toss to combine. Let sit 30 minutes. Meanwhile, toss pita, remaining oil, garlic, and remaining oregano in medium bowl. Bake pita on rimmed baking sheet until golden brown, about 10 minutes, stirring halfway through baking. Stir toasted pita and parsley into salad. Let stand 5 minutes. Season with salt and pepper. Serve.


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 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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