So... this name is a bit misleading. Greek panzanella. Panzanella is traditionally an Italian bread salad - usually made with croutons and various Italian veggies. I had a bag of Stacy's pita chips on hand that I stole from after hours at a wedding I was at... (thanks Josh!) and decided to go Greek! This is super delicious and refreshing. Great for a light dinner.
- chips or croutons
- red onions
- salt and pepper
- extra virgin olive oil
- balsamic vinegar
- parmesan cheese (feta would be luffly too.)
First, dump the chips in the bottom of a bowl. This recipe is easy to make for 1, or for 100, so I didn't provide measurements...seeing as I didn't actually take any while making it.
Then, chop up your veggies into bite-sized chunks. Add your cucumbers....
And red onions. Feel free to add the red onions just raw as they are... or use this trick. I personally don't like the taste of raw onions. It's way too strong for me. What you can do is give the onions an ice bath. I'm not even kidding.
Let them sit there while you're putting together the salad. It helps take the bite out of the onion. Sounds weird, but it works!
Go ahead and add the cheese at this point too.
I use fresh grated parmesan...but that's because I'm a snob.
While your onions are bathing, we can get the "dressing" ready. I use dressing in quotation marks because I hesitate to call it anything, since it's so easy.
So here's what you do. Pour extra virgin olive oil in a bowl. Add balsamic vinegar. It's about a 3:1 ratio.
Isn't that a sweet picture?
After you're done admiring (take your time), stir.
Now, add your onions, salt and pepper, and stir in dressing.
Cover and let sit in the fridge for a half hour. When you bring it out, it'll look like this!
All the dressing and tomato juices soak into the chips. It's so good. The chips are hearty enough that they don't get all soggy. Make sure you eat it that day though... once it's sat over night it definitely gets that gross mushy quality. I was very upset at lunch the next day.
That's it! Enjoy!