Fattoush is a favorite in Lebanon and is an excellent way to use up stale pita bread.You may use any greens in this salad, such as chard, sorrel, or turnip, but they should always be finely chopped.
Servings: 4 People
- 1 Clove garlic
- 1/4 tsp Salt
- 2 Lemons (about 6 tbsp.)
- 1 tbsp Olive oil Extra virgin
- 2 Stale pita bread
- 1 tbsp Water
- 1 Cucumber peeled and chopped
- 1 Tomato chopped
- 1 Green pepper seeded and chopped
- 3 Spring onions finely chopped
- 1 tsp Black pepper
- ½ c Fresh parsley chopped
- ¼ c Fresh mint chopped
- 1 c Fresh spinach finely chopped
- ½ Romaine lettuce finely chopped
To make dressing, crush garlic clove with a garlic press or the back of a spoon. In a small bowl, combine garlic and salt and stir to form a paste. Add lemon juice and olive oil, mix well, and set aside.
Place pitas on a cookie sheet and place under the broiler. Toast each side for 3 to 5 minutes, or until crisp and lightly browned. (If you don’t have a broiler, cut pitas in half and toast in a regular toaster.) Break pitas into bite-sized pieces and sprinkle with 1 tbsp. water.
In a large bowl, toss remaining ingredients with pita. Sprinkle with dressing, toss again, and serve immediately.