- If using Baked Pita Chips, prepare and bake the chips. Set aside.
- In a medium bowl, combine shredded greens, tomato, Parmesan cheese, cucumber, red onion, basil, capers, and garlic. Sprinkle with vinegar, oil, salt, and pepper; toss gently to coat. Let stand for 15 to 30 minutes to allow flavors to blend.
- To serve, top pita chips with greens mixture. Arrange on a serving platter. Makes about 30 servings.
From the Test Kitchen
Prepare and bake Baked Pita Chips as directed; transfer to wire racks to cool. Place chips in an airtight container. Store at room temperature for up to 1 week or freeze for up to 3 months. Thaw chips, covered, at room temperature.
Baked Pita Chips
- Preheat oven to 350 degrees F. Cut pita bread rounds in half horizontally. Lightly coat cut sides of pita bread with nonstick cooking spray. Sprinkle each half with onion powder, garlic powder, or ground black pepper. Cut each half into six wedges. Spread half of the wedges in a 15x10x1-inch baking pan. Bake for 10 to 12 minutes or until crisp. Repeat with remaining wedges.
Nutrition Facts (Panzanella Bruschetta)
- Per serving:
- 24 kcal ,
- 1 g fat
- 57 mg sodium ,
- 4 g carb. ,
- 1 g pro.