Mediterranean Fatoush Salad Food

MEDITERRANEAN FATTOUSH

Steps:

• Preheat the oven to 350°.
• Cut the pita bread in half and split the pockets open. Lay the pita on a baking sheet and spray or brush lightly with olive oil. Sprinkle the salt, pepper, thyme and rosemary over the pita and bake for 10 minutes or until crisp and golden.
• On another baking sheet, combine the eggplant, zucchini, onion and chickpeas. Drizzle olive oil over the vegetables and sprinkle with fennel, red pepper flakes, thyme and rosemary. Use your hands to toss well to coat the vegetables with herbs and spice. Spread out into a single layer and roast for 15 minutes. Flip the vegetables with a spatula and continue to roast for 10-15 minutes or until tender. Let cool for a few minutes before adding to the salad.
• While vegetables are roasting, make the dressing: In a small bowl combine the lemon zest, garlic, dijon mustard, lemon juice, olive oil kosher salt and pepper. Whisk to combine and set aside.
• In a large bowl combine the diced tomato, capers, artichokes, roasted bell pepper and kalamata olives. Add the roasted vegetables and toss to combine.
• 10 minutes before serving, break the crispy pita into bite sized pieces and add to the vegetable mixture. Add the lettuce, feta and parsley. Drizzle the dressing over the salad and toss to coat. Serve.

MEDITERRANEAN FATTOUSH SALAD

Steps:

• To bake the pita chips: drizzle pita bread with 1-2 TBSP olive oil or melted coconut oil, rubbing it to coat both sides, and sprinkle lightly with salt. Bake at 350 degrees for 8-10 minutes, or until golden and crispy, then let cool and break into bite sized pieces.
• To fry the pita chips: cut or tear the pita bread into bite sized pieces. Heat 3-4 TBSP coconut oil (or other neutral, high-heat oil) in a skillet over medium heat. Add the pita, and cook, stirring frequently, until golden and crispy. Remove from the pan and toss lightly with salt.
• In a glass measuring cup, whisk together all of the dressing ingredients. Taste, and adjust if necessary (if the dressing needs more acidity, add more lemon juice, etc., to taste).
• Chop the romaine lettuce, cucumber, tomatoes, parsley, and mint, and place in a large bowl. (If you'd like to add radishes, red onions, or crumbled feta cheese, you can do so now.) Pour over enough dressing to coat, and toss to combine. Top with pita chips, and serve!

FATTOUSH SALAD

Steps:

• Preheat oven to 375°. Arrange pita breads in a single layer on an ungreased baking sheet; brush with oil and sprinkle with salt. Bake until crisp, 8-10 minutes, turning once. Cool. Meanwhile, in a large bowl, toss the lettuce, tomato, cucumber, green pepper, radishes, parsley and mint. Break toasted pitas into small pieces over salad. In a small bowl, whisk the olive oil, lemon juice, salt and pepper. Drizzle over salad; toss to coat.

FATTOUSH

Steps:

• The night before, toss together all the salad ingredients except for the pitta bread and sumac. Make up the dressing and season to taste. Leave these separate until the morning.
• The next morning, toast the pitta breads until lightly golden. When cool, tear into pieces and combine with the salad and dressing. Spoon into 2 plastic boxes and sprinkle over the sumac.

FATTOUSH PASTA SALAD

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• Drain pasta; rinse with cold water. Shake to drain well.
• In large bowl, stir together Seasoning mix, oil, lemon juice and Greek seasoning. Add pasta and all remaining ingredients; toss gently. Cover and refrigerate 1 hour to chill.

FATTOUSH

Steps:

• Cut the pita bread into 1 1/2-inch strips, then rotate 90 degrees and cut again so you end up with small pieces.
• Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Fry the pita until golden brown and crispy, 5 to 7 minutes. Transfer the fried pita to a plate lined with a paper towel to absorb any excess oil and set aside.
• Place the romaine, radishes, green onions, cucumbers, red onions, peppers, tomatoes, mint and parsley in a large bowl, then gently toss together.
• Whisk together the remaining olive oil, lemon juice, pomegranate molasses, sumac, garlic and 1 teaspoon salt in a small bowl. Drizzle the dressing over the salad and gently toss until evenly combined.
• Add the fried pita and gently toss the salad one more time. Taste and add more salt, if needed.

MEDITERRANEAN FATOUSH SALAD

Steps:

• Prepare the matzo chips .
• Slice the cucumbers in half lengthwise. With a spoon, scoop out and discard the pulp. Chop into 1/2-inch pieces. Place into a large salad bowl.
• Thinly slice the endive and place into the bowl. Lay the mint leaves in a pile and tear them; they will bruise if you cut them with a knife. Add to the bowl. Toss in the parsley, tomatoes, and arugula. Mix in the lemon juice, olive oil, and garlic. Season with salt and pepper, tossing to combine. Allow to marinate for a few minutes.
• Stand 2 matzo chips in each salad.

DANIELLE'S FATTOUSH SALAD

Steps:

• Heat grapeseed oil in a large skillet over medium-low heat. Cook and stir pita bread pieces in hot oil until golden brown, 2 to 3 minutes. Transfer bread pieces to a paper-towel lined plate.
• Stir romaine lettuce, tomato, red onion, cucumber, feta cheese, mint, and parsley together in a large bowl.
• Whisk olive oil, lemon juice, garlic, Greek seasoning, sumac, salt, and black pepper together in a bowl until completely combined. Pour olive oil mixture and pita bread pieces into lettuce mixture; toss to coat.

PALESTINIAN FATTOUSH

Steps:

• Cut all the vegetables into small - medium sized pieces.
• Cut the lettuce, mint and parsley into small shreds.
• Cut the pita bread into pieces about 1 square centimeter.
• Lightly fry the pita bread in a pan (using no oil).
• In a small screw top jar mix all the ingredients for the dressing together and shake the jar till they are all mixed.
• Toss all the ingredients together and enjoy.

MIDDLE EASTERN PITA SALAD (FATTOUSH SALAD) RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice the pitas in half to make 4 thin rounds. Place the pitas on a nonstick sheet pan. Brush with 2 tablespoons of olive oil and season with salt.
• Bake for about 5 minutes, until the outside is golden brown. Let cool until they become crispy.
• Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and add to a large salad bowl.
• Seed the cucumber, dice it, and add it to the salad bowl.
• Cut the tomatoes in half and add them to the salad bowl.
• Mince the scallions and add them to the salad bowl.
• Add the radishes, bell pepper, parsley, and mint to the salad bowl and toss to combine.
• In a liquid measuring cup or small bowl, combine the remaining ½ cup (120 ml) of oil, the lemon juice, white wine vinegar, garlic, sumac, allspice, salt, and pepper and whisk until well-combined.
• Pour the dressing over the salad.
• Break the crispy pitas into small pieces and add to the salad. Toss well.
• Enjoy!