Fattoush (Pitta Bread Salad)

Name: Fattoush (Pitta Bread Salad)
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 romaine lettuce (or 2 little gems) washed, spun and broken into inch size pieces; 1 small red/purple onion, diced; 3 small ripe tomatoes, diced; 1/2 English cucumber, seeds removed and chopped; 2 pitta breads; 1 garlic clove; 1/2 lemon, juiced; 2 tbsp extra virgin olive oil; 1 salt and black pepper; 1 bunch cilantro, chopped; 3 tbsp chopped parsley; 1/2 cup chopped black olives

Celeste @celeste_xtina_C00K5

Essex

This is my hubby's favourite chopped salad, quite basic, but full of flavour. It is an economical recipe, since it uses up day old pitta breads beautifully...transforming them into chewy texture in the salad and absorbing the dressing and salad juices.

Celeste @celeste_xtina_C00K5

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Ingredients

15 mins

2 servings

1romaine lettuce (or 2 little gems) washed, spun and broken into inch size pieces
1 smallred/purple onion, diced
3 smallripe tomatoes, diced
1/2English cucumber, seeds removed and chopped
2pitta breads
dressing
1garlic clove
1/2lemon, juiced
2 tbspextra virgin olive oil
1salt and black pepper
optional extras
1 bunchcilantro, chopped
3 tbspchopped parsley
1/2 cupchopped black olives

Saved

Steps

15 mins

1

Heat oven to 200 C
2

Split the pittas and place them on a baking sheet
3

Cook for 8 -10 minutes, turning over halfway through, until crispy and a little browned
4

Set pittas aside to cool
5

Put lettuce, tomatoes, cucumber, onion and tomatoes into a large salad bowl
6

Make the dressing: if you have a pestle and mortar, smash the garlic with the salt until completely crushed. If not, crush with salt on a chopping board then put in a small bowl
7

With the garlic, whisk in the lemon juice, oil and black pepper
8

Break the pittas into pieces directly into the salad bowl
9

Pour over the dressing and toss well
10

Cover and refrigerate for at least 2 hours to let the flavours develop (I make hubby's the night before and he takes it to work the next day)