Greek Pita Chip Panzanella

By á-159368

From Shape Magazine; per serving: 343 calories, 21 g fat (4 g sat fat), 33 g carbs, 6 g protein, 3 g fiber, 614 mg sodium

Ingredients

• SALAD:
• 1.5 pounds ripe tomatoes, cut into 1-inch thick chunks
• Kosher salt
• 4 oz pita chips
• 1/2 seedless cucumber, quartered lengthwise and sliced
• 1/3 cup pitted Kalamata olives
• 1/2 small red onion, thinly sliced
• 2 oz crumbled feta
• Large handful torn fresh mint
• DRESSING:
• 1/4 cup fresh lemon juice
• 3 tbsp EVOO
• 2 tbsp white wine vinegar
• 1.5 tsp honey
• Kosher salt
• Freshly ground black pepper

Preparation

Step 1

1. Place tomatoes in a colander set over a large bowl; sprinkle generously with salt, toss well, and set aside for 15 minutes.

2. To make dressing, whisk together lemon juice, olive oil, vinegar, and honey in a small bowl; season the dressing generously with salt and pepper.

3. Remove colander from bowl. Stir 4 tsp dressing into tomato water; add pita chips and toss well. Set aside for 10 minutes, tossing once or twice.

4. Add tomatoes, cucumber, olives, onion, remaining dressing, and half feta and mint to bowl. Toss well by hand, and divide among 4 serving plates. Top with remaining feta and mint.