Pita panzanella salad

Delight your taste buds with this flavorful pita panzanella salad packed with fresh vegetables, herbs, and a zesty vinaigrette dressing. Perfect for a light and refreshing meal.

Ingredients:

• 8 cups pocketless pita bread cubes, stale or toasted (about 370g)
• 910g ripe tomatoes, cut into 1-inch pieces (about 4 cups)
• 1 cup sliced Persian or hothouse cucumbers
• 1 cup chopped fresh parsley
• 1 cup diced green bell peppers
• 1/2 cup thinly sliced red onion
• 3/4 cup crumbled feta
• 1/4 cup chopped pitted green olives
• 1/4 cup lemon juice
• 1 teaspoon Dijon mustard
• 3/4 cup olive oil
• Kosher salt and freshly ground black pepper

Instructions:

1. Place the diced bread in a spacious bowl and mix in the tomatoes, cucumbers, parsley, peppers, and onion. Include the feta cheese and olives and give it a gentle stir to blend. 
2. Combine the lemon juice and Dijon mustard by mixing them in a medium-sized bowl. Gradually incorporate the olive oil. 
3. Drizzle the prepared dressing over the mixture in the large bowl and stir gently to mix. Season with salt and pepper, then stir once more.

Summary:

• Calories: 3024 kcal
• Fat: 200 g
• Protein: 66 g
• Carbs: 275 g
• Potassium: 3842 mg
• Magnesium: 459 mg