Pita panzanella with pomegranate vinaigrette and soft-cooked eggs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pita panzanella with pomegranate vinaigrette and soft-cooked eggs


2 Servings, 570 Calories/Serving

20 – 30 Minutes

Our Eastern Mediterranean spin on the classic Tuscan bread salad includes beets, sumac, and an easy vinaigrette made with sweet-tart pomegranate molasses.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 2 pasture-raised organic eggs
  • 1 whole wheat pita bread
  • 2 tablespoons almonds
  • 1 teaspoon sumac
  • 1 red onion
  • ½ pound peeled roasted beets
  • Pomegranate vinaigrette base (balsamic vinegar - pomegranate molasses)
  • 5 ounces baby spinach
  • ¼ cup crumbled goat cheese

Chef's Tip

If you’re looking for an easier way to peel the eggs, using a serrated knife, cut the cooked eggs in half lengthwise (shell and all!) and scoop out each half with a spoon.

Nutrition per serving

Protein: 18g (36% DV), Fiber: 9g (36% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 5g, Saturated Fat: 7g (35% DV), Cholesterol: 175mg (58% DV), Sodium: 610mg (25% DV), Carbohydrates: 46g (15% DV), Total Sugars: 19g, Added Sugars (Pomegranate molasses): 3g (6% DV).
Contains: Milk, Eggs, Tree Nuts, Wheat, Soybeans


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the eggs

Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 5 minutes for soft-cooked (for hard-cooked eggs, cook for 3 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs.
While the water heats and the eggs cook, prepare the pita bread and almonds.


Prep and toast the pita bread and almonds

  • Tear the pita bread into 1-inch pieces.
  • Coarsely chop the almonds.
In a medium frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the pita bread and almonds and cook, stirring occasionally, until the pita is crisp, 5 to 7 minutes. Transfer to a medium bowl. Sprinkle with the sumac, season to taste with salt and pepper, and toss to combine.
While the pita bread and almonds cook, prepare the salad.


Make the pomegranate vinaigrette and the salad

  • Peel and thinly slice enough red onion to measure 1 cup.
  • Cut a small corner from the beet packaging and drain off excess liquid; cut the beets into ½-inch wedges.
  • Cut the eggs in half lengthwise.
In a large bowl, stir together the pomegranate vinaigrette base and 1 tablespoon oil. Add the spinach, onion, and beets and toss to combine. Season to taste with salt and pepper.



Transfer the salad to individual bowls. Top with the pita bread, almonds, goat cheese, and an egg and serve.

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