Pita Chip Panzanella

• 1 bag (10 Oz.) Stacy's Simply Naked Pita Chips
• 5 whole Medium Ripe Tomatoes, Tops And Bottoms Cut Off, Cut Into 8 Wedges
• 1/2 whole Medium Red Onion, Sliced Very Thin
• 1/4 cups Freshly Shredded Parmesan Cheese
• 1/4 cups Extra Virgin Olive Oil
• 3 Tablespoons Red Wine Vinegar
• Kosher Salt To Taste
• Freshly Ground Black Pepper, To Taste

1. Combine 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.
5. Makes a fresh, filling summer salad!

tomatoes, red onion, ubc, ubc, red wine vinegar, kosher salt, freshly ground black pepper

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