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
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.