Pita Chip Panzanella!
Submitted by Ree, author behind Confessions of a Pioneer Woman. A mother and pioneer from the frontier, Ree shares her flavor of country and STACY'S® Pita Chips bi-weekly here and on her site.
1 6-ounce bag STACY'S® SIMPLY NAKED® Pita Chips
5 medium ripe tomatoes, tops and bottoms cut off, cut into eight wedges
1/2 medium red onion, sliced very thin
1/4 cup freshly shredded Parmesan cheese
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
Freshly ground black pepper
1. Combine STACY'S® SIMPLY NAKED® Pita Chips, tomato wedges, onion slices and Parmesan in a medium bowl.
2. Mix together oil and vinegar, add a dash of salt and pour over ingredients.
3. Add lots of freshly ground black pepper and toss together to thoroughly combine.
4. Cover with a tea towel or plastic wrap and allow Panzanella to sit at room temperature for 30 minutes to 1 hour before serving to make sure the pita chips absorb the flavors. Makes a fresh, filling summer salad.