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Lebanese Panzanella Salad Recipe

Lebanese Panzanella Salad

PREP TIME: 10 MINUTES | SERVINGS: 8 | RECIPE BY: MAUREEN ABOOD

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.

INGREDIENTS

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

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

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