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Feta with Pita Panzanella Salad

This is my fall version of a Greek salad which includes toasted pita bread- don't skip this step because it brings the salad together by gathering all the juices in the bowl.
Course Salad
Cuisine California Greek
Keyword california greek, feta, pita, salad
Servings 6
Author Mary Papoulias-Platis

Ingredients

Pita

  • 3-4 rounds of pita bread
  • 2-3 tablespoons extra virgin olive oil
  • 1 teaspoon dried Greek oregano

Salad

  • 4 large tomatoes, cut into wedges
  • 2 cucumbers, peeled and sliced in rounds
  • 2 each of red and yellow bell peppers, seeded and sliced
  • 1 red onion, peeled and thinly sliced
  • 1/2 pound feta cheese, thinly sliced
  • 1 cup pitted Kalamata olives
  • 2 avocados, peeled and sliced

Red Wine Vinegar Dressing

  • 1 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon Dijon dressing
  • 1 teaspoon dried Greek oregano
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

Pita

  1. Preheat the oven to 375 degrees.
  2. Cut the pita bread in 6 wedges per piece. Cut once more in half. Brush both sides with olive oil.
  3. Sprinkle with dried Greek oregano.
  4. Place on a sheet tray and bake in the oven for 6-8 minutes, turn and continue baking until golden brown. Set aside.

Dressing

  1. In a small bowl add vinegar, garlic, mustard, oregano, salt and pepper and whisk together.
  2. Slowly add olive oil and continue whisking until blended.

Salad

  1. In a large serving bowl gently combine the tomatoes, peppers, onion, cucumbers, and olives and pita wedges.
  2. Add the avocados on top with the feta slices.
  3. Toss gently with the dressing or serve on the side.