Monday, July 27, 2009

Pita Chip Panzanella

1 6-ounce bag Stacy’s Simply Naked Pita Chips
5 medium ripe tomatoes, tops and bottoms cut off, cut into eight wedges
1/2 medium red onion, sliced very thin
1/4 cup freshly shredded Parmesan cheese
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
Freshly ground black pepper
Kosher Salt

Combine pita chips, tomato wedges, onion slices, and Parmesan in a medium bowl. Mix together oil and vinegar, add a dash of salt, and pour over ingredients. Add lots of freshly ground black pepper and toss together to thoroughly combine. 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. Makes a fresh, filling summer salad!

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