Greek Bread Salad

Name: Greek Bread Salad
Yield: Serves 4 to 6
Cuisine: Greek
Ingredients: 1/4 cup chopped jarred, pepperoncini, plus 1 1/2 tablespoons pepperoncini brine; 1 1/2 tablespoons, red wine vinegar; 1 teaspoon, dried oregano; 1/2 teaspoon, Dijon mustard; 6 tablespoons, extra-virgin olive oil; 1 pint, cherry tomatoes, halved; 1 (16-ounce) can, chickpeas drained and rinsed; 1 , cucumber, peeled, halved lengthwise, seeded, and sliced thin; 1 cup crumbled, feta cheese; 3/4 cup, pitted kalamata olives, halved; 1/2 small, red onion, halved and sliced thin; 2 (10-inch), pita breads, torn into 1-inch pieces; 1 , garlic clove, minced; 1/3 cup chopped, fresh parsley; , Salt and pepper

1 comment

Appears in Cook's Country February/March 2011

Side Dishes

Greek

Salads

We weren’t going to let soggy pita bread sully this vibrant chopped salad of Mediterranean ingredients.

SERVES4 to 6

TIME55 minutes, plus 30 minutes marinating

WHY THIS RECIPE WORKS

To add a spicy pop to our Greek Bread Salad, we replaced some of the vinegar with brine from jarred pepperoncini and a spoonful of mustard. To flavor the pita and head off a soggy situation, we tossed the torn pieces with olive oil, garlic,...

This is a members' feature.