Summer Bread Salad

Summer Bread Salad
Summer Bread Salad

I was testing some red pepper recipes last week for the September issue of Grid, and felt like I really wanted to take advantage of some more wonderful summer vegetables. I had three puffy pitas in the freezer, a basket full of produce, and a hankering for olives and feta. I quick stop off at Makkah, my favorite local middle eastern market, filled in the cracks in my recipe plan, and this summer bread salad was born. The key to a bread salad is toasting the pita (or stale loaf) first, and tossing the bread with the dressing and vegetables just before you serve it so that it doesn’t have chance to get soggy. I think that the flavors in this salad are best warm, but it also travels well and would also be a welcome picnic addition. If you’re having a bar-b-q, the vegetables for this salad good be easily cooked on the grill, alongside the pitas.

Summer Bread Salad
serves 4 as a main dish

2 Tbs. of olive oil
2 cloves of garlic, diced
1 onion, diced
1 small eggplant, small diced
1 small zucchini, small diced
3 greek style pitas (not pocket pitas)
2 red peppers, diced
2 small hot peppers (such as “rat turd”), thinly sliced
1 large heirloom tomato, diced
1/3 cup sliced kalamata olives
4 oz. low-fat feta cheese, crumbled
salt and pepper, to taste
1 Tbs. olive oil
1 Tbs. balsamic vinegar

In a wok or large saucepan, heat 1 Tbs. of olive oil. Add the garlic and onion, stirring to coat, and cook over medium-high heat until the garlic is golden. Add the eggplant and stir. Lower the heat to medium and cook until the eggplant begins to soften, about 10 minutes. Add the diced zucchini and red pepper, cooking until both vegetable just begin to soften. Meanwhile, brush the pitas and grill on a stovetop grill pan or outdoor grill. After grilling, diced the pitas. Place cooked vegetables in a large bowl. Add the fresh tomato, diced, the olives, feta and salt and pepper. Toss. Add an additional tablespoon of olive oil (if desired) and the balsamic, tossing the vegetables to coat. Add the grilled bread and give the salad one more toss before serving.

3 thoughts on “Summer Bread Salad

    1. Nope. I perfected the roasted pepper sauce, and that went to Grid, but this one was still great. Thanks for being on the testing team!

  1. Another great eggplant recipe, and a bonus for using zucchini now too – both things that are growing so prolifically now. I want to have this now! Weekend menu for sure.

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