This recipe blends my two favorite salad styles -- panzanella with fattoush. Instead of bread normally called for in panzanella, I use whole wheat pita pockets and crisp them with herbs in the oven. The crispy pita soaks up a lemony dressing and bites of roasted vegetables and fresh mozzarella round out the dish
Cut the pita bread in half and split the pockets open. Lay the pita on a baking sheet and spray or brush lightly with olive oil. Sprinkle the salt, pepper, thyme and rosemary over the pita and bake for 10 minutes or until crisp and golden.
On another baking sheet, combine the eggplant, zucchini, onion and chickpeas. Drizzle olive oil over the vegetables and sprinkle with fennel, red pepper flakes, thyme and rosemary. Use your hands to toss well to coat the vegetables with herbs and spice. Spread out into a single layer and roast for 15 minutes. Flip the vegetables with a spatula and continue to roast for 10-15 minutes or until tender. Let cool for a few minutes before adding to the salad.
While vegetables are roasting, make the dressing: In a small bowl combine the lemon zest, garlic, dijon mustard, lemon juice, olive oil kosher salt and pepper. Whisk to combine and set aside.
In a large bowl combine the diced tomato, capers, artichokes, roasted bell pepper and kalamata olives. Add the roasted vegetables and toss to combine.
Break the crispy pita into bite-sized pieces and add to the vegetable mixture. Add the lettuce, feta and parsley. Start with three tablespoons of the lemon vinaigrette, drizzle the dressing over the salad, and toss to coat. Add 1-2 tablespoons at a time if it needs more dressing. The fattoush should be well-seasoned but not soupy. Serve.
Notes
To roast your own bell pepper: Place the pepper on a baking sheet and roast in a hot 350-375° oven for 25-35 minutes. Transfer pepper to a bowl and cover tightly with plastic wrap. Let the pepper rest until it's cool enough to handle. Remove the skin, stem and seeds and cut or dice for your recipe.