Tired of the same old salad? Try Fattoush Salad. It’s quick to put together (unless you’re compulsive, like me, and make your own pita bread). Comprised of arugula, cucumber, mint, and cilantro, it’s a light salad that cleanses the palate.
Note: If you’d like to make your own pitas, click on PITA BREAD for my recipe.
FATTOUSH SALAD – serves about 4
- 2 pita breads
- 1/4 c extra virgin olive oil, plus more for brushing
- 1 cucumber, peeled, seeded, and cut into bite-sized pieces
- 2 tomatoes, cut into 3/4″ pieces
- 1/2 c cilantro, chopped
- 1/2 c mint, chopped
- 4 scallions, sliced
- 1 c arugula, roughly cut
- 3 T lemon juice
- 1/4 tsp salt
- 1/4 tsp garlic, pressed
Preheat oven to 375º Fahrenheit.
Separate top and bottom of pitas. Cut each piece in half. Brush rough side of pitas well with olive oil. Place on cookie sheet, oiled side up, and bake 10-14 minutes, until crisp. Let cool.
While pitas are baking, wash and chop veggies. Place tomatoes, cucumber, and arugula in a bowl. Set aside.
In a small bowl, mix together lemon juice, salt, and garlic. Set aside.
When pitas are cool break them into bite-sized pieces. Set aside until ready to serve.
At serving time, add cilantro, mint, scallions, and pita pieces into salad. Pour in the 1/4 cup olive oil and lemon juice mix, and gently toss. Serve immediately.