Author Notes
Taking a spin on the Italian classic of panzanella, this version uses freshly grilled pita breads for a great summer side salad. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/mushroom-panzapita —Healthline
Ingredients
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3
large portobello mushrooms, destined with gills removed
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1/4 cup
plus 1/2 cup low-fat Italian vinaigrette, divided
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1/4 teaspoon
salt
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1/4 teaspoon
pepper
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3
whole pita bread
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1 cup
cherry tomatoes, halved
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1/2 cup
cubed fresh mozzarella cheese
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1/2 cup
thinly sliced green onion
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1/3 cup
chopped, peeled cucumber
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1/3 cup
pitted black olives, halved
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1/4 cup
thinly sliced basil leaves
Directions
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Brush mushrooms with ¼ cup vinaigrette and season with salt and pepper.
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Grill mushrooms over medium heat for 15 minutes or until tender. Grill pita breads for 1-2 minutes on each side or until warm and slightly charred. Cut mushrooms and pitas into 1-in. pieces; place in a large bowl.
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Add tomatoes, cheese, onion, cucumber, olives and basil to bowl and toss with remaining vinaigrette. Let stand for 10 minutes before serving.
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