Toasted pita bread with vegetables and herbs (fattoush)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Cucumber; peeled/seeded/diced |
| Salt | ||
| 2 | 7 inch pita breads | |
| 3 | Ripe tomatoes; chopped | |
| 1 | small | Green pepper; diced |
| 6 | Scallions; (including some of | |
| ; the green), | ||
| Finely chopped | ||
| ⅓ | cup | Parsley; chopped |
| 2 | tablespoons | Cilantro; chopped |
| 1 | tablespoon | Mint; chopped |
| ¼ | cup | Extra-virgin olive oil |
| 1 | large | Lemon; juice of |
| 1 | Clove garlic; finely chopped | |
| 1½ | teaspoon | Ground sumac; if available |
Directions
Put the cucumber in a colander, toss with 1 tsp salt, and set aside to drain. Preheat the oven to 350øF. Open the breads and bake them on a sheet pan until crisp and light brown, about 10 minutes. Break them into bite-sized pieces and set aside. Press the excess water out of the cucumbers, then rinse quickly and blot dry. Put them in a bowl with the rest of the vegetables and the herbs.
In a screw-top jar, shake together the oil, lemon juice, garlic, sumac, and ¼ tsp salt. Pour it over the salad, then toss well. Add the bread, toss again, and serve. Serves 4-6.
Per serving: 173 Calories (kcal); 14g Total Fat; (67% calories from fat); 3g Protein; 13g Carbohydrate; 0mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates
Recipe by: Vegetarian Cooking for Everyone by Deborah Madison Converted by MM_Buster v2.0n.