Fattoush

This is a one-pot salad that you build as you go. Start with the dressing and add the vegetables so the flavors can really blend well. If you'd like to add a protein, grilled lamb slices on top are excellent with this salad

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Vegetables

Salad

Make-Ahead

Ingredients

3 pitas		1/4 cup olive oil
1/3 cup chopped fresh mint		1 pound (about 2 large) tomatoes, cut into 1/2-inch pieces
1/4 cup chopped fresh parsley		1 hothouse cucumber, cut into 1/4-inch pieces
1/3 cup fresh lemon juice		1 small red onion, chopped into 1/4-inch pieces
1 teaspoon kosher salt		1 cup feta, crumbled
1/2 teaspoon black pepper		2 heads romaine lettuce, cut into bite-size pieces

directions

Prep: 20 min Total: 45 min

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1
Preheat oven to 375 degrees F. Place pitas directly on the rack and toast until completely hard, about 7 to 10 minutes, turning if needed. Remove and cool. When cool, crack into bite-size pieces and set aside.
2
In a large bowl, start building the salad. Add the mint, parsley, lemon juice, salt, pepper and olive oil and mix well. Add the tomatoes, cucumbers, red onions, feta and lettuce. Toss as you add each ingredient.
3
Place in the refrigerator for about 15 to 20 minutes to really chill and allow the flavors to soak into the vegetables. Remove and add the reserved pita pieces. Toss again and serve at once so the pita pieces stay crisp.

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Fattoush

Ingredients

directions