Crispy Pita Salad

Chef notes

If you've ever had panzanella, the famous Tuscan salad that combines stale bread and summer-ripe veggies, then you have an idea where I'm going with this. In place of the standard Italian bread, I call for crispy-crunchy store-bought pita chips. But like the classic it's modeled after, this recipe is a great way to use up stale pita. Or tear some fresh pita into pieces, toss them in some olive oil and seasonings, and grill them until lightly charred and crisp! Thrifty and delicious!