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Greek Panzanella Bread Salad with Dried 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
Calories: 301kcal
Ingredients
- 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 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
Instructions
- 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.
Notes
Valley Fig Growers is a proud sponsor of Cook's Country TV.Nutrition
Calories: 301kcal | Carbohydrates: 20g | Protein: 7g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 660mg | Potassium: 349mg | Fiber: 3g | Sugar: 6g | Vitamin A: 905IU | Vitamin C: 29.3mg | Calcium: 179mg | Iron: 1.6mg