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Fattoush #4


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Ingredients:

  • 4 Pita bread 4
  • 1 sm Red onion; chopped 1
  • 1 sm Head Romaine lettuce 1
  • 3 lg Ripe tomatoes; seeded and diced 1"/2.5 cm pieces 3
  • 1 English cucumber; peeled and diced 1
  • 2 Ribs celery; chopped 2
  • 1/2 c Black olives; (Greek or Italian) 125 mL
  • 1/4 lb Greek feta cheese 125 g
  • 1/4 c Coarsely chopped fresh parsley 50 mL
  • 1/4 c Coarsely chopped fresh green onions 50 mL
  • 2 tb Coarsely chopped fresh mint 25 mL
  • 2 tb Coarsely chopped fresh cilantro 25 mL
  • 2 tb Red wine vinegar 25 mL
  • 1 tb Lemon juice 15 mL
  • 1 Clove garlic; minced 1
  • 1 ts Salt 5 mL
  • 1/4 ts Freshly ground black pepper 1 mL
  • 1/3 c Olive oil 75 mL

Directions:

Break or cut pita into 2"/5 cm pieces. Spread on a baking sheet and bake at 400F/200C for 15 minutes or until lightly toasted.
 
Cover red onion with ice water and soak 1/2 hour. Drain well.
 
Wash and dry lettuce well and cut into 2"/5 cm pieces.
 
Combine tomatoes with cucumbers and celery. Toss in olives, cheese and herbs.
 
Combine vinegar with lemon juice, garlic, salt, pepper and whisk in oil. Combine with tomato mixture.
 
About 10 minutes before serving, toss pita bread with onion, lettuce and tomato mixture. Season with salt and pepper to taste.
 
Converted by MC_Buster.
 
NOTES : This recipe for Middle Eastern Pita Salad makes 6 servings
 
Converted by MM_Buster v2.0l.