Greek Bread Salad | America's Test Kitchen

Ingredients

• 1/4 cup chopped jarred pepperoncini, plus 1 1/2 tablespoons pepperoncini brine
• 1 1/2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• 6 tablespoons extra-virgin olive oil
• 1 pint cherry tomatoes, halved
• 1 (16-ounce) can chickpeas drained and rinsed
• 1 cucumber, peeled, halved lengthwise, seeded, and sliced thin
• 1 cup crumbled feta cheese
• 3/4 cup pitted kalamata olives, halved
• 1/2 small red onion, halved and sliced thin
• 2 (10-inch) pita breads, torn into 1-inch pieces
• 1 garlic clove, minced
• 1/3 cup chopped fresh parsley
• Salt and pepper