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Nutrition Facts
Serving Size 136 g
(Approx. 10 Servings)
Amount Per Serving
Calories 260 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 440 mg 18%
Total Carbohydrate 20 g 7%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 5 g
Vitamin A 8% Iron 8%
Vitamin C 15% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pita Panzanella Salad
Prep Time
20 minutes
Cook Time
N/A
Total Time
20 minutes
Serves
10  People

Ingredients

Recipe makes 10 Servings

3 cup(s) H‑E‑B Sea Salt Baked Pita Chips, broken up into pieces
2 large hot house cucumbers, cut in half then sliced
2 cup(s) cherry tomatoes, sliced in half
1/2 cup(s) red onions, diced
1/2 cup(s) feta cheese, crumbled
1/2 cup(s) fresh basil, chopped
1/2 cup(s) pitted kalamata olives
3 Tbsp lemon, juiced
1 Tbsp Dijon mustard
1 Tsp garlic, minced
1/2 cup(s) extra virgin olive oil
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Instructions

1
In a large serving bowl add pita chips first, then add cucumbers, tomatoes, onions, feta, basil and olives. Refrigerate for 30 minutes to allow flavors to meld and for pita chips to soften.
2
While salad is in refrigerator, make dressing by combining lemon juice, Dijon mustard and garlic in a small bowl. Slowly add in oil and whisk to make an emulsion.
3
Remove salad from refrigerator and add dressing, toss to combine everything and serve immediately. Season to taste with salt and pepper if needed.

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