With summer comes an abundance of gorgeous, flavorful vegetables. Pairing seasonal produce with fresh herbs is one of my favorite ways to create a healthy meal without spending hours in the kitchen. I concocted this crunchy salad for an easy dinner using whole wheat pita, baby cucumbers, juicy tomatoes, and sweet corn.
Pita Panzanella (yield, approx. 6 cups)
Ingredients:
kernels from 3 small ears of sweet corn (approx. 4 oz)
2 large whole wheat pitas, cut into bite size chunks (approx. 4 oz)
1 medium tomato, diced (approx. 4 oz)
2 baby cucumbers, diced (approx. 4 oz)
1 tightly packed tbsp fresh basil, chopped
2 tbsp crumbled feta cheese
2 tbsp cabernet vinegar
1 1/2 tsp extra virgin olive oil, divided
1/4 tsp onion powder
salt and pepper
Preparation:
1. Preheat oven to 350 degrees.
2. Combine corn kernels with 1/2 tsp extra virgin olive oil, a pinch of salt and pepper, and roast in 350 degree oven for 30 min. Allow to cool.
3. Combine pita chunks with 1/4 tsp onion powder and 1 tsp extra virgin olive oil and bake in 350 degree oven for 15 min, turning half-way through cooking. Allow to cool.
4. Toss corn kernels, pita chunks, tomato, cucumber, basil, and feta cheese with cabernet vinegar. Season with salt and pepper.
5. Serve at room temperature and before pita chunks become soggy.
Roasting the corn helps to enhance it's naturally sweet flavor
The addition of onion salt gives a distinctive taste to the salad
Cucumbers should be firm to add extra crunch
Each bite is packed with vegetables
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