Fattoush Salad

[Nyleve Baar]

Fattoush Salad

Serves 4 as Salad.

This is sort of a cross between a Greek Salad (with olives and feta cheese) and an Italian Panzanella. Makes excellent use of leftover or stale pita bread that you might otherwise throw away.

• 2 large pita breads (pocket type)
  
• 8 c torn romaine lettuce
  
• 1 c cherry or grape tomatoes, halved
  
• 1 c seedless cucumber, cut into 1/4-inch cubes
  
• 1/4 c chopped green onion
  
• 1/4 c finely chopped cilantro
  
• 1/4 c finely chopped fresh mint leaves
  
• 3/4 c coarsely crumbled feta cheese
  
• 1/4 c pitted and halved Kalamata olives
  
• 3/4 c olive oil
  
• 1/4 c freshly squeezed lemon juice
  
• 2 garlic cloves, minced
  
• 2 tsp sumac powder (if you can find it)
  
• 1/2 tsp cumin
  
• 1/2 tsp salt
  
• 1/4 tsp black pepper
  

Preheat the oven to 350o F Separate the pitas into two layers and cut each layer into 6 wedges. Place on a baking sheet and bake for 12 to 15 minutes, or until the pita wedges are crisp and lightly browned. Remove from oven and break into pieces.

In a large bowl, combine the lettuce, tomatoes, cucumber, green onion, cilantro and mint. Add the feta cheese, olives and pita chips.

In a small bowl, whisk together the olive oil, lemon juice, garlic, sumac, cumin, salt and pepper. Pour about half of the dressing over the salad in the bowl, toss until everything is coated with dressing. Add more dressing if necessary, and toss again to combine. (Leftover dressing can be refrigerated and used with a day or two.)

Keywords: Salad, Lunch, Vegetarian, Dinner, Easy, Middle Eastern, Vegetables

( RG1314 )