Mediterranean Pita Panzanella

Mediterranean Pita Panzanella

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Daily Inspiration S

By
@DailyInspiration

A mediterranean take on panzanella salad.

Recipe from Everyday with Rachael Ray.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Mediterranean Pita Panzanella

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.

Printable Recipe Card

About Mediterranean Pita Panzanella

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



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