Pita Panzanella Salad
Ingredients
- 8 cups pocketless pita bread cubes, stale or toasted (about 13 ounces)
- 2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups)
- 1 cup sliced Persian or hothouse cucumbers
- 1 cup chopped fresh parsley
- 1 cup diced green bell peppers
- 1/2 cup thinly sliced red onion
- 3/4 cup crumbled feta
- 1/4 cup chopped pitted green olives
- 1/4 cup lemon juice
- 1 teaspoon Dijon mustard
- 3/4 cup olive oil
- Kosher salt and freshly ground black pepper
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