Middle Eastern•healthy
Lebanese Panzanella Salad
Pita chips replace the traditional Italian-style croutons in this tomato salad. They soak up the precious juice we wouldn’t even consider leaving behind. The mix of lemon with rice vinegar gives the sweet tomatoes the perfect pop of tartness we love so much.
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds ripe summer tomatoes, all shapes, colors, and sizes, cut in 2-inch pieces
- 1 sweet onion, cut in half-moon slices
- 1 1/2 cups toasted pita chips
- 1/4 cup extra virgin olive oil
- Juice of 1/2 lemon
- 2 tablespoons rice vinegar (unseasoned)
Instructions
- 1
• Combine the tomatoes, onion, and pita chips in a salad bowl. In another small bowl, whisk the olive oil, lemon juice, vinegar, garlic powder, and salt. Toss the salad with the dressing, taste and adjust seasonings as needed, then top the salad with the mint and freshly ground black pepper.