Oldways Fattoush
Created by Oldwayshttps://oldwayspt.org
Serves: 4 – 6
Course: Salad
Season(s): Summer, Fall
Ingredients
- 2 whole wheat pita rounds*
- 1 small head of romaine lettuce
- 8 radishes, sliced
- 8 scallions, both white & green parts, sliced
- 2 cucumbers, peeled & sliced
- 3 medium tomatoes, cut into bite-sized cubes
- 1/3 cup flat leaf parsley, finely chopped
- 1/3 cup fresh mint, finely chopped
- 1 clove garlic, crushed and minced
- 1 teaspoon salt
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
Instructions
Split each of the pitas in half so that you have 4 thin rounds of bread. Toast the breads lightly under the broiler, just enough to turn them golden and crisp. Break up the crisp toast into small pieces and put in the bottom of a large salad bowl.
* If you don't have pita, make croutons by cutting a loaf of whole grain bread into small bite-sized chunks, tossing them with a drizzle of olive oil, salt and pepper, and toasting them until golden. Set the croutons aside to cool while you prepare the vegetables.
Once the toasted bred is cool, place it in a salad bowl. Pile the salad vegetables on top, in the order listed, sprinkling the parsley and mint over the top. In a separate small bowl, mash the garlic with the salt, using the back of a spoon. Stir in the lemon juice and oil, beating with a fork to mix well, and pour the dressing over the salad. Grind black pepper over the top to taste. Toss the ingredients together just before serving to keep the bread from getting soggy.How do you #eatdowntoearth?
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