Fattoush (Middle Eastern Pita Bread and Tomato Salad) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Great way to use up that left over pita bread. Wonderful served along with grilled chicken kebabs. Modified recipe from Fine Cooking magazine. Ingredients:
2 large pita breads, torn into bite size pieces |
1 cucumber, peeled, seeded, and diced |
salt |
3 medium tomatoes, seeded and diced |
6 green onions, sliced |
1 green bell pepper, diced |
1/4 cup chopped flat leaf parsley |
1/3 cup chopped mint leaf |
3 tablespoons chopped fresh cilantro leaves (coriander) |
2 garlic cloves, minced |
1/4 cup fresh lemon juice |
1/3 cup olive oil |
fresh ground black pepper |
Directions:
1. Pre-heat oven to 375°F.
2. Place the pieces of pita bread on a baking sheet in a single layer and bake in the oven until they are dry (about 10 - 15 min). Let cool.
3. Spread out the diced cucumber on paper toweling, and sprinkle with salt. Let stand about 15 minutes, then place in a colander and rinse the salt off. Pat dry.
4. Combine the cucumber, tomatoes, green onions, bell pepper, parsley, mint, and cilantro in a large bowl.
5. Combine the garlic, lemon juice and olive oil in a small bowl and whisk together. Season the mixture with salt and pepper and whisk again.
6. Pour the liquid mixture over the vegetable mixture and toss to coat. Toss in the pita bread pieces and serve.
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