Pita Chip Panzanella

If you ever find yourself with left over pita chips because you bought the HUGE bag at Costco and then realized mid-dinner party that your in-laws and generally anyone from that generation just really do not like hummus, then this is a really great way to use them up.  

Pita Chip Panzanella 

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

1-2 English cucumbers, chopped

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.