Tuesday, April 13, 2010


This is fattoush, traditionally a Lebanese salad with veggies and toasted pita chunks. I guess it's the Mediterranean version of a panzanella (Italian bread and tomato salad).

I had a bunch of veggies and wheat pitas left over from my falafel so this worked great as a healthy simple weeknight dinner. The addition of canned artichokes and kalamata olives and feta cheese ensures that the salad has that good Greek flavor. The dressing is really fantastic - savory and tangy. Also, I think it is supposed to have romaine lettuce, but I didn't have any so I threw in some leftover cooked quinoa to bulk it up.

Fattoush (aka Pita Salad, Ali's version and not traditional)
1 red bell pepper
1/4 cup red onion
1/2 cup cherry tomatoes (mine were yellow! and locally and hydroponically grown!)
1/2 cup kalamata olives
1/2 cup cucumber
1 can artichokes, drained
3 scallions
1-2 cups garbanzo beans, drained
1/2 cup feta cheese, crumbled
2 cups cooked quinoa (or other grain or romaine lettuce)
whole wheat pitas, cut into triangles

Toast pitas in 350 degree oven for 10-15 minutes or until lightly browned. Meanwhile, chop all the rest of the ingredients into bite-sized pieces and mix together in a big bowl.

Greek Vinaigrette
1/4 cup lemon juice
1/4 cup red wine vinegar
1/2 tsp dijon mustard
1/2 cup extra virgin olive oil
1 tsp salt
1 Tbsp dried oregano
freshly cracked black pepper

Toss vinaigrette with chopped veggies and feta. Just before serving, mix in crumbled toasted pita chunks and toss again.

ONE YEAR AGO: Fish Tacos

No comments:

Post a Comment