2 pieces of roasted Pita bread, broken into pieces size of a quarter
Feta cheese crumbles (optional)
1/4 c. red onion, diced (optional)
Instructions
In a large bowl, whisk together the first four
ingredients. Add everything else and toss well.
This keeps very well in the fridge and can be
made ahead. Serve as a side salad, a meze plate
accompaniment, or as a filling in a pita
sandwich with some grilled vegetables and roast
chicken or lamb. Delicious!
Roasted Pita Chips-
Heat 1/2 c. of extra virgin olive oil in a
skillet. Then remove from heat, and add 3/4 T.
finely chopped garlic. Let steep for several
hours. Preheat the oven to 350°F. Split the
pita in half. Brush one side of each half with
the garlic oil. Sprinkle with salt. Cut each
half into eighths and spread (oil side up) on a
sheet pan. Place in the oven and bake until
golden and crispy. Remove from oven and let
cool. Then break into quarter sized pieces and
add to Fattoush salad.
Originally Submitted
2/15/2015
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