Easy Fattoush Salad
"A light, refreshing Lebonese salad. Don't be fooled by the long list of ingredients - this is super easy and comes together in a snap! It's wonderful in the summertime and makes a great addition to a BBQ menu."
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
-
For the Salad
- 1 large cucumber, seeded and chopped
- 6 -8 garlic cloves, minced
- 3 tablespoons of fresh mint, minced
- 1 cup fresh parsley, snipped and stems removed
- 1 lime, juice of
- 1 tablespoon dried oregano
- salt and pepper
- 2 tablespoons rice vinegar
- 3 tablespoons good quality olive oil
- 1 roma tomato, chopped
-
For the pita garnish
- 1 -2 piece pita bread
- 1 teaspoon olive oil
- garlic salt, to taste
directions
- Combine all of the salad ingredients in a glass bowl, toss and chill in the refridgerator for 20 minutes.
- Brush the pita bread lighty with olive oil and sprinkle with the desired amount of garlic salt. Toast in a 350 degree oven for 7-10 minutes until crisp, remove from oven and allow to cool. Once cooled, crumble into bite sized pieces.
- Just before serving toss pita bread with the rest of the salad and enjoy!
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Reviews
-
Really Nice Salad! I found that this salad had a nice flavor balance. I left out the tomato as I can't eat them raw, and only used 2 cloves of garlic. I still found it to be quite garlicy which is fine for me as I love garlic, I think 1 clove would work well if you are more sensitive to garlic. I also used a thick pita so it was more like chopped pita than pita crumbles. I know for next time! Over all a great salad that I will be making again, thanks for sharing!
RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">
Pescetarian, lovin' the hippie-eats, learned to cook authentic Japanese fare in Kyoto!
Okay, I figured I should add a bit to the above, so here goes:
I'm a on-air personality on a radio station in the city where I live. My girlfriend and I recently bought an art gallery and are in the midst of remodelling the lofts above it for a living space.
My girlfriend and I travel frequently - we just got back from a three week trip to Argentina, Paraguay and Brazil - and I love to pick up recipes as I go.
We've been vegetarian (although we eat fish) for about a year and a half and I absolutely love it. We eat tons of fresh veggies and fruit and pasta and grains and a moderate amount of fish...and I can't imagine ever craving meat in my diet again!
My family are a very meat-and-potatoes type of mid-western, so they are absolutely baffled by this. I think they must imagine what goes on their dinner-plates (Steak, a few pieces of broccoli, a baked potato) and wonder how we can survive on what's left after you remove the meat. Luckily, I'm a pretty good cook - no, make that a very daring cook! No fear! - and my girlfriend is kind of human garbage disposal. Seriously, she's never met an obscure ethnic dish she didn't like.
So, that's it for now.
