|
Monday, 05 May 2008 |
fattoush salad
|
 |
This Mediterranean dish is a cross between a Greek salad and a Caesar. Instead of croutons, it’s made with pita crisps—either home-baked or purchased.
|
serves 6
|
prep time: 15 minutes; 25 if making crisps
|
bake time: 15 minutes if making crisps
|
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)
salt
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. |
| To make this a complete meal: I serve this with a favorite grilled chicken from Epicurious.com, but you could pair it with any grilled meat or fish, or moussaka for an all-Greek menu. |
|