Pita Salad (Fattoush)

prep time:: 30 minutes
total time:: 45 minutes

Makes 6 to 8 servings

Also called Fattoush, this refreshing salad is chock full of summer-time produce mixed with toasted pieces of pita bread. Fattoush allows cooks to use seasonal produce such as tomatoes, peppers, cucumber and scallion (green onion) and is considered a thrifty way to make use of stale pita bread. Cut the vegetables into relatively large pieces, about the size of the pita bread pieces. Other tasty additions to this salad include crumbled Feta cheese, shredded carrot, chopped red cabbage, or pitted black olives.

ingredients

1 small cucumber, peeled, seeded, and cut into 1/2-inch cubes
1 teaspoon salt
Two 7-inch pita breads
1/2 head romaine lettuce, torn into bite-sized pieces
3 medium tomatoes, chopped
6 scallions, finely chopped
1 small red or green bell pepper, diced
2/3 cup chopped parsley
1/4 cup chopped cilantro
2 tablespoons finely chopped mint
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 garlic clove, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper

directions

1
Toss together in a colander cucumber salt
2
Let stand to drain for 30 minutes.
3
Preheat the oven to 350°F. Split Pita open and place on a baking sheet. Bake until crisp and lightly browned, about 10 minutes. Break into bite-sized pieces.
4
Press the excess water out of the cucumber, rinse and blot dry. Combine the cucumber in a medium bowl with lettuce, m tomatoes, scallions, red or green bell pepper, parsley, cilantro and mint.
5
Whisk together in a small bowl oil, lemon juice, garlic, salt and pepper. Pour the dressing over the salad and toss well.
6
Add the pita toasts and toss again.