Prep Time:15 to 25 minutes |
Cook Time:15 minutes (if making crisps)
Every year I go to Palm Springs with a group of women and every year they bring little gifts to share. What do I bring? Dinner, of course. And what do seven women on vacation in the desert crave for dinner? Crunchy salad and grilled chicken, of course. So this year it was fattoush, a Mediterranean salad that’s sort of a cross between Greek salad and a Caesar. It’s got feta and olives and tomatoes plus romaine lettuce and croutons, but the croutons are made with pita. You can make these using my recipe (dip the extras into hummus as an appetizer) or you can buy pita crips at the grocery store.
spiced pita crisps or purchased pita crisps
1 head Romaine lettuce
1 bunch mint (about 1 cup loosely packed leaves)
1 cucumber, diced
4 ounces crumbled feta
3 green onions, sliced (including green parts)
1 container small cherry tomatoes, stemmed
4 ounces pitted kalamata olives
1/3 cup lemon juice (preferably Meyer lemon)
1/2 cup extra-virgin olive oil
Make the crisps a day or two ahead and store in a covered container at room temperature until ready to serve.
To make the salad, wash and dry the lettuce and tear into small pieces; place in a large bowl. Coarsely chop the mint leaves and add to bowl along with the cucumber, feta, and green onions. Slice cherry tomatoes and olives in half and add to bowl. If made ahead, chill the salad, covered with a paper towel, up to one hour.
To serve, whisk the lemon juice with a pinch of salt in a small bowl or measuring cup; whisk in the olive oil. Pour dressing over salad and toss. Crumble several handfuls of pita crisps into the bowl and toss again; the salad should be fairly bready. Taste and correct seasoning with more salt, lemon juice, or oil as needed. Serve immediately.