Pita Panzanella Salad with Meatballs


This Mediterranean-inspired salad combines the flavors of Greece with the format of a traditional Tuscan bread salad for a refreshing, yet hearty meal. For a twist, try stuffing the salad into the pitas rather than crisping them in Step 3.

Prep Time:
50 mins
Total Time:
50 mins
6 servings


  • 1 ½ pounds 93%-lean ground turkey

  • ½ cup panko breadcrumbs

  • ¼ cup grated red onion, plus 3/4 cup quartered and thinly sliced

  • 1 large egg, lightly beaten

  • 1 tablespoon minced fresh oregano plus 2 tsp., or 1 1/2 tsp. dried oregano, divided

  • 3 teaspoons minced garlic, divided

  • 2 teaspoons olive oil plus 3 Tbsp., divided

  • ¾ teaspoon salt

  • ½ teaspoon ground pepper

  • 3 (6 inch) whole-wheat pita breads

  • 3 tablespoons red-wine vinegar

  • 1 teaspoon honey

  • 1 teaspoon Dijon mustard

  • 1 large English cucumber, sliced

  • 1 ¾ cups diced plum tomatoes (3-5 tomatoes)

  • ¾ cup sliced pitted Kalamata olives


  1. Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

  2. Mix together turkey, breadcrumbs, grated onion, egg, 1 Tbsp. fresh oregano (or 1 tsp. dried), 2 tsp. garlic, 2 tsp. oil, salt, and pepper in a large bowl just until combined. Using a tablespoon, form the mixture into about 42 meatballs, each about 1 inch in diameter. Arrange on the prepared baking sheet. Bake the meatballs until browned and an instant-read thermometer inserted in the centers registers 165 degrees F, 10 to 12 minutes.

  3. Split pitas in half horizontally into thin rounds, then tear into half-moon shapes. Arrange on a baking sheet and bake until golden brown and crisp, 5 to 7 minutes. Let cool, then break the pitas into bite-size croutons.

  4. Whisk vinegar, the remaining 3 Tbsp. oil, 2 tsp. fresh oregano (or 1/2 tsp. dried), 1 tsp. garlic, honey, and mustard in a large bowl. Add cucumber, tomatoes, olives, and sliced onion; toss to combine. Stir in the pita croutons. Serve the salad with the meatballs.


To make ahead: Prepare meatballs (Step 2) up to 2 days ahead and refrigerate. Prepare croutons (Step 3) up to 2 days ahead and store in an airtight container at room temperature. Prepare vinaigrette (Step 4) up to 2 days ahead and refrigerate. Prep all vegetables, except for tomatoes, up to 1 day ahead and refrigerate.

Nutrition Facts (per serving)

380 Calories
15g Fat
30g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size about 7 mini meatballs + 1 2/3 cups salad
Calories 380
% Daily Value *
Total Carbohydrate 30g 11%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 34g 68%
Total Fat 15g 19%
Saturated Fat 4g 20%
Cholesterol 76mg 25%
Sodium 698mg 30%
Potassium 290mg 6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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