MEDITERRANEAN FATTOUSH
This recipe blends my two favorite salad styles -- panzanella with fattoush. Instead of bread normally called for in panzanella, I use whole wheat pita pockets and crisp them with herbs in the oven. The crispy pita soaks up a lemony dressing and bites of roasted vegetables and fresh mozzarella round out the dish
Provided by Lisa Lotts
Categories Salad
Time 1h
Number Of Ingredients 32
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.
Nutrition Facts : Calories 423 kcal, Carbohydrate 13 g, Protein 15 g, Fat 35 g, SaturatedFat 10 g, Cholesterol 44 mg, Sodium 1193 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
MEDITERRANEAN FATTOUSH SALAD
Vegetarian and vegan
Provided by Willow at Will Cook For Friends
Time 20m
Yield 4-6 servings
Number Of Ingredients 17
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
Fattoush is a Levantine salad made with fried pita and seasonal vegetables, such as lettuce, cucumber and tomato. The special flavor of fattoush comes from the dressing, which contains sumac and pomegranate molasses. With just the right amount of zestiness, this salad is the perfect addition to any Middle Eastern or Mediterranean meal, especially during grilling season.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 16
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
Provided by Susie Fishbein
Categories Salad Tomato Side Passover Vegetarian Lunch Cucumber Arugula Healthy Kosher Kosher for Passover Endive Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 12
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.
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