With some extra pita in the fridge from the lovely team at Gerry’s Pittes and wanting something fresh came this version of panzanella salad.
1 serve
Ingredients
1 Gerry’s pittes
1/2 teaspoon dry oregano
1/2 teaspoon dry chilli flakes
1 cup lettuce leaves
4-6 cherry tomatoes
1/2 white radish
1/2 Lebanese cucumber
1/4 white salad onion
Hand full of fresh mint, basil and parsley
Olive oil
Sea salt
Method
Coat one side of the pittes with olive oil and rub in half of the dry oregano and chilli. Place on a hot grill and repeat on the other side carefully. Toast until slightly golden.
Tear the bread in bite sized pieces and place in a large bowl.
Roughly chop the lettuce, quarter the tomatoes and slice the onion, cucumber and radish. Tear the fresh herbs and place all into the bowl with the pittes.
Dress with a little olive oil and a pinch of salt and enjoy while the bread is still warm.
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