Fattoush
By: Taylor Davies
Published: Thursday, December 10, 2009 - 3:57pm

Ingredients




4 (6 inch) pita breads
1/2 cup minced fresh mint, parsley, basil, or 1/4 cup minced fresh parsley leaves
1 small red onion, minced
1 large or 2 medium ripe tomatoes, cored, seeded, and roughly chopped
1 medium cucumber, peeled, seeded, and roughly chopped
1 red bell pepper, stemmed, seeded and chopped
1/2 cup basic vinaigrette or extra-virgin olive oil and freshly squeezed 
Preparation

1 Preheat the oven to 350F. 2 Place the pitas on a baking sheet and put them in the oven for about 15 minutes, turning once or twice, until they are dry, slightly crisp and a little but far from completely browned. 3 Tear the pitas into bite-size pieces. 4 Toss the pitas with all the remaining ingredients, adding vinaigrette or oil and lemon juice to taste. Serve immediately. 


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About


This recipe comes from Mark Bittman's book, 'How to Cook Everything.'   It says, "A traditional Greek salad that is also good with strong mint, or a combination of mint  and thyme. Spread it on pita bread or crackers or serve it on a abed of greens dressed with lemon."  Prep time - 45 minutes.

 


Tags:

veganMiddle Eastsaladsidedish 


Yield:




4 servings





Added:

    Thursday, December 10, 2009 - 3:57pm  


Creator: 

Taylor Davies 










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Preparation

 1  Preheat the oven to 350F.  2  Place the pitas on a baking sheet and put them in the oven for about 15 minutes, turning once or twice, until they are dry, slightly crisp and a little but far from completely browned.  3  Tear the pitas into bite-size pieces.  4  Toss the pitas with all the remaining ingredients, adding vinaigrette or oil and lemon juice to taste. Serve immediately.

About


This recipe comes from Mark Bittman's book, 'How to Cook Everything.'   It says, "A traditional Greek salad that is also good with strong mint, or a combination of mint  and thyme. Spread it on pita bread or crackers or serve it on a abed of greens dressed with lemon."  Prep time - 45 minutes.