Panzanella Salad: Mediterranean | The Leaf

Ingredients

• Vinaigrette
• 2 Tbsp. freshly-squeezed lemon juice
• 2 Tbsp. red wine vinegar
• 1 Tbsp. extra virgin olive oil
• 1 clove garlic, finely minced
• 1 tsp. dried oregano
• ½ tsp. dried thyme
• 1/8 tsp. sea salt
• 1/8 tsp. black pepper
• Salad
• 1 6” whole wheat pita bread, split and toasted
• 1 cup chopped cucumber
• 1 cup halved cherry tomatoes
• 2 Tbsp. diced red onion
• 1 cup chopped canned artichoke hearts
• ¼ cup fat-free feta cheese crumbles
• 4 oz. (1 cup) cooked, shredded rotisserie chicken