• 3 Ratings

Rather than tomatoes and sourdough, this play on the summery panzanella salad calls for watermelon, toasted pita, fresh mint, and feta.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler. Arrange pita bread pieces, cut sides up, on a baking sheet. Broil 4 inches from the heat for 1 to 2 minutes or until toasted and crisp. Cool on the baking sheet. Break into bite-size pieces.

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Instructions Checklist
  • In a very large bowl gently toss together lettuce, watermelon, tomatoes, red onion, parsley, and mint. In a small bowl whisk together lemon juice, oil, and salt. Add lemon juice mixture to lettuce mixture; toss to coat. Add pita pieces; toss to combine. Sprinkle with cheese. Serve immediately.

Nutrition Facts

206 calories; 10 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 8 mg cholesterol; 478 mg sodium. 345 mg potassium; 26 g carbohydrates; 4 g fiber; 6 g sugar; 6 g protein; 0 g trans fatty acid; 3644 IU vitamin a; 18 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 77 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 2 mg iron;

Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1