Mediterranean Panzanella

• FOR THE DRESSING:
• 8 ounces, weight Feta Cheese, Cubed
• 2 whole Lemons, Juiced
• 1/4 Tablespoons Olive Oil
• 2 whole Kumquats Thinly Sliced Or Zest Of 1 Lemon
• 1 teaspoon Herbes De Provence
• 1 whole Dry Chiles Or Chili Pepper To Taste
• 1 clove Garlic, Minced
• 1 sprig Rosemary, Leaves Removed
• FOR THE SALAD:
• 2 whole Pita Breads, Halved And Cut In Strips
• Olive Oil, Just To Drizzle Over Bread
• 4 whole Baby Cucumbers, Sliced At A Bias
• 6 whole Small Vine Ripe Tomatoes, Quartered
• 1 whole Yellow Pepper, Stem And Seeds Removed, Small Diced
• 1 whole Red Pepper, Stem And Seeds Removed, Small Diced
• 1/2 whole Small Red Onion, Peeled And Thinly Sliced
• 1/4 cups Flat Parsley Leaves, Loosely Packed
• 6 whole Kalamata Olives
• Salt To Taste
• Crushed Red Pepper (optional)

1. In a small container combine all of the dressing ingredients, gently tossing the ingredients with the feta cheese. Set aside to allow flavors to meld.
2. Heat oven to 400 F. In a bowl, gently toss pita bread with a bit of olive oil and salt. Spread on a sheet pan in a single layer and toast in the oven for 8-10 minutes our until lightly toasted. Remove from oven and set aside to cool.
3. Combine vegetables and parsley in a large bowl. Strain feta cheese, reserving dressing. Add feta, olives and pita strips to vegetables and dress with desired amount of dressing. Season with salt and toss until well combined. Sprinkle with crushed red pepper and serve.

dressing, cheese, lemons, ubc, kumquats, chiles, clove garlic, rosemary, salad, olive oil, cucumbers, tomatoes, yellow pepper, red pepper, red onion, ubc, olives, salt, red pepper

Taken from tastykitchen.com/recipes/salads/mediterranean-panzanella/ (may not work)