Mediterranean Pita Panzanella Recipe

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Mediterranean Pita Panzanella

Daily Inspiration S

By
@DailyInspiration

A mediterranean take on panzanella salad.

Recipe from Everyday with Rachael Ray.


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Rating:

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Serves:

4

Prep:

25 Min

Cook:

15 Min

Method:

Grill

Ingredients

5 Tbsp
extra virgin olive oil
3 Tbsp
fresh lemon juice
3 tsp
cumin seed, toasted and crushed
4
cloves garlic, minced
1/2 lb
flank steak
2
pitas, cut into 1-inch pieces
1/3 c
plain yogurt
4 c
spinach, chopped
6
radishes, trimmed and sliced
1
english cucumber, sliced
1 c
tomatoes, chopped
8
kalamata olives, pitted and quartered

Directions Step-By-Step

1
In a small baking dish, combine 1 tbsp. olive oil, 1 tbsp. lemon juice, 2 tsp. cumin and half the garlic. Add the steak and turn to coat. Cover and refrigerate at least 4 hours of overnight.
2
Preheat the oven to 400 degrees. On a baking sheet, toss the pitas with 3 tbsp. olive oil and the remaining garlic; season with salt and pepper. Bake, tossing once, until golden and crisply, 6-10 minutes. Let cool.
3
Heat a grill or grill pan over high. Remove the steak from the marinade; season and grill until browned and cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board; let rest 10 minutes.
4
In a small bowl, whisk the yogurt with the remaining 1 tbsp. olive oil, 2 tbsp. lemon juice and 1 tsp. cumin; season dressing with salt.
5
In a large bowl, toss the pita croutons, spinach, radishes, cucumber, tomatoes and olives; season and mound on a platter. Thinly slice the steak against the grain and arrange on top of the salad. Drizzle with the dressing.

About this Recipe

Course/Dish: Beef, Beef Salads
Main Ingredient: Beef
Regional Style: Greek
Dietary Needs: Diabetic, Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy