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
large portobello mushrooms, destined with gills removed
plus 1/2 cup low-fat Italian vinaigrette, divided
whole pita bread
cherry tomatoes, halved
cubed fresh mozzarella cheese
thinly sliced green onion
chopped, peeled cucumber
pitted black olives, halved
thinly sliced basil leaves
In This Recipe
Brush mushrooms with ¼ cup vinaigrette and season with salt and pepper.
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.
Add tomatoes, cheese, onion, cucumber, olives and basil to bowl and toss with remaining vinaigrette. Let stand for 10 minutes before serving.