ITALIAN BREAD SALAD

By cprzybyl

Ingredients

• 2 whole wheat pita breads about 6 to 7 inches in diameter
• 1 15-ounce can cannellini or garbanzo beans, drained and rinsed
• 2 large tomatoes, or about 1 1/4 pounds, chopped
• 1 small sweet onion, cut into thin half moons
• 1 green bell pepper, chopped
• 2 Japanese or Persian cucumbers, chopped
• 1/4 cup pine nuts
• 2 cloves garlic, finely minced
• 1/4 cup balsamic vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1/4 bunch parsley
• 2 orange slices

Details

Servings 4
Adapted from vegparadise.com

Preparation

Step 1

Tear the pita bread coarsely into bite-size chunks and place them into a large mixing bowl.
Add the remaining ingredients, toss well, and transfer the salad to an attractive serving bowl.
Garnish with the parsley and orange slices at the edge of the bowl and serve.
Note:
If you prepare the salad a day ahead, leave out the bread to prevent it from becoming soggy. Add the bread 30 to 60 minutes before serving so it marinates.