Panzanella with pita bread, avocado and radishes



This salad is an Italian classic the name denoting a salad that contains bread, and especially soaked, of some sort, and tomatoes as standard ingredients. A similar concept exists in the middle east under the name "Fatoush". This is a mingled version with some Greek characteristics as well.


I use pita bread, the one used in Greek souvlaki, and I mingle with radishes which you will more often find in Fatoush recipes. I make a mustard and dried oregano (another very Greek addition) vinaigrette to use as a dressing, and I soak the pita bread in there for at least ten minutes. Then I mix everything up, season and serve a ridiculously quick, tasty, and satisfying meal! Let me also that the addition of a hard boiled egg makes this salad an even more nutritious meal, so non-vegans don't turn your back on this.


For 2 generous portions:

  • Balsamic Vinegar, 1 tbsp

  • Apple cider Vinegar, 1 tbsp

  • Mild Mustard, 1 tbsp

  • Salt, 1/4 tsp at least

  • Dried Oregano, 1/2 tsp

Blend well and add

  • Olive Oil, three times the volume of the vinegar mix

Pour over

  • Pita bread, 1 pc, cut in bite sizes

and cover completely.Allow to soak and in the meantime, for the salad, mix in a bowl:


  • Tomatoes, I like to use a mix of cherry tomatoes, cut in half, 3 cups

  • Onion, 1 small pc cut very very thinly (this is important, you don't want big pieces of onion bursting in your mouth, apart from everything else you will loose any other flavor)

  • Radish, 2 large pc, cut in very thin strips (preferably using a mandolin)

  • Avocado, 1 pc, cut in half and then in strips

  • Dried oregano, 1/2 tbsp

Add the soaked bread and dressing, season with


  • Sea Salt flakes, if you can find, or table salt

  • Freshly ground black pepper

Finally for a last touch of Middle East sprinkle some


  • Sumac



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