Sunday, September 5, 2010
Fattoush - Pita Bread Salad
Anyways, this salad was really good, light and refreshing. It's a traditional Middle Eastern salad . I topped it with roasted chicken and it made a great main course.
2 pita bread rounds, cut into 1.5 inch pieces (or buy a bag of Stacey's Simple Sea Salt Pita Chips)
1/2 cup plus 2 Tbsp extra-virgin olive oil
2 garlic cloves, minced
2 large cucumbers, peeled, halved, seeded and diced
1 pint cherry tomatoes, halved
2 scallions, chopped
2 Tbsp chopped fresh mint
2 Tbsp chopped fresh flat-leaf parsley
1/2 tsp ground cumin
3 Tbsp fresh lemon juice
1 tsp salt
1/2 tsp fresh ground pepper
If making your own pita chips, preheat oven to 375 degrees. Arrange pita squares evenly on baking sheet. Bake 5 to 8 minutes or until crisp but not too browned. Set aside to cool.
In a small skillet, heat 2 tablespoons of olive oil. Add garlic and heat 1 minute until softened but not browned. Set aside to cool.
In a serving bowl, toss cucumbers, tomatoes, scallions, mint, parsley, cumin and lemon juice with the remaining 1/2 cup of olive oil. When ready to serve, add garlic, pita squares, salt and pepper. Gently toss to mix.
Recipe from Working Mother Magazine, August/September 2010 issue