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Receta Greek Bread Salad
by Mary Shaldibina

Greek Bread Salad

This recipe I found in Cook's County magazine and decided to try for dinner party. This salad has unique Mediterranean taste. I added toasted pita bread right before serving and everyone just loved it!

Calificación: 4.7/5
Avg. 4.7/5 3 votos
Tiempo de Prep: Grecia Greek
Tiempo para Cocinar: Raciónes: 5 servings

Ingredientes

  • 1/4 c chopped jarred pepperoncini
  • 1/2 Tbsp pepperoncini brine
  • 1 1/2 tsp red wine vinegar
  • 1 tsp dried oregano
  • 1/2 tsp Dijon mustard
  • 6 Tbsp extra-virgin olive oil
  • 2 c cherry tomatoes, halved
  • 1 (15oz) can chickpeas, drained and rinsed
  • 1 cucumber, peeled, halved length-wise, seeded, and sliced thin
  • 1 c crumbled feta cheese
  • 3/4 c pitted kalamata olives, halved
  • 1/2 small red onion, halved and sliced thin
  • 2 (10 inch) pita breads, torn into 1-in pieces
  • 1 garlic clove, minced
  • 1/3 c chopped fresh parsley
  • salt and pepper

Direcciones

  1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Combine pepperoncini brine, vinegar, 1/2 tsp oregano and mustard in medium bowl. Slowly whisk 5 Tbsp oil into vinegar mixture. Add tomatoes, chickpeas, cucumber, feta, olives, onion, and pepperoncini and toss to combine. Let sit for 30 mins.
  2. Meanhile, toss pita, remaining oil, garlic, and remaining oregano in medium bowl. Bake pita on rimmed baking sheet until golden brown, about 10 minutes, stirring halfway through baking. Stir toasted pita and parsley into salad. Let stand 5 minutes. Season with salt and pepper. Serve.