Fattoush Salad Recipes

Steps:

• Preheat oven to 375°. Arrange pita breads in a single layer on an ungreased baking sheet; brush with oil and sprinkle with salt. Bake until crisp, 8-10 minutes, turning once. Cool. Meanwhile, in a large bowl, toss the lettuce, tomato, cucumber, green pepper, radishes, parsley and mint. Break toasted pitas into small pieces over salad. In a small bowl, whisk the olive oil, lemon juice, salt and pepper. Drizzle over salad; toss to coat.

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Place pita pieces into the skillet without crowding. Fry in batches until golden brown and blot dry with paper towels.
• Combine cucumber, tomatoes, red onion, parsley, mint, olive oil, lemon juice, sumac, garlic, salt, and ground black pepper in a bowl. Gently toss salad with fried pita pieces. Grate feta cheese on top using a small cheese grater.

Steps:

• The night before, toss together all the salad ingredients except for the pitta bread and sumac. Make up the dressing and season to taste. Leave these separate until the morning.
• The next morning, toast the pitta breads until lightly golden. When cool, tear into pieces and combine with the salad and dressing. Spoon into 2 plastic boxes and sprinkle over the sumac.

Steps:

• Pre-heat oven to 375 degrees F.
• Arrange torn up pieces of pita bread on baking pan and toast for 5 minutes.
• While pitas toast, cut up cucumber, bell pepper, celery, red onion, tomatoes, olives,and hot peppers into bite-sized pieces.
• Through all veggies into a big bowl and add garlic, parsley, and feta cheese to the pile.
• Squeeze the lemons to spread juice over entire bowl.
• Drizzle the 2 tablespoons of Extra-virgin olive oil onto salad.
• Toss the salad in bowl to coat everything!
• Add the toasted pita pieces to the salad and toss everything again!
• Suggest pairing with the Mediterranean burgers for a healthy dinner!
• Note: Add other veggies as you like to find the best combo for your taste buds!

Steps:

• 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!