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mediterranean pita panzanella

DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

A mediterranean take on panzanella salad. Recipe from Everyday with Rachael Ray.

yield 4 serving(s)
prep time 25 Min
cook time 15 Min
method Grill

Ingredients For mediterranean pita panzanella

  • 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

  • 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.
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