Recipe by - Carla -
Every year my garden is over grown with mint. I'm always looking for new ways to use my fresh garden herbs. This recipe uses fresh mint, parsley and cilantro and is one of our favorite side dishes during the summer. Traditionally, the pita bread is toasted until crisp, crushed by hand, and then sprinkled over the salad before serving. Cooking Light 1998
Top Review by CampChatsworthCook
Wonderful Fatoush. Followed the recipe with the exception of adding fresh peas and finely diced preserved lemon - I am a big fan of preserved lemon. Served with shredded chicken that I had prepared by rubbing b/s chicken breasts with ras-al-hanout and sauteing.When they had rested a bit I finger shred the meat and served with harissa dip and toasted pita. Some dipped their chicken in the harissa and forked their salads, some made wonderful sandwiches. Dynamite Fatoush!
- 1 cup red bell pepper, sliced into strips
- 1 cup yellow bell pepper, sliced into strips
- 1 cup peeled cucumber, thinly sliced
- 4 vine ripened tomatoes, cut into 1/4 inch wedges
- 1⁄2 cup red onion, thinly sliced
- 3 tablespoons finely chopped mint
- 3 tablespoons finely chopped parsley
- 3 tablespoons finely chopped cilantro
- 2 garlic cloves, crushed
- 2 teaspoons high quality olive oil
- 2 tablespoons lemons, juice of
- salt & freshly ground black pepper, to taste
- 2 pita breads, to serve
Directions See How It's Made
- Place the bell peppers, cucumbers, tomatoes, scallions, mint, parsley and cilantro in a large bowl.
- In a seperate bowl combine the garlic with the olive oil and lemon juice.
- Season to taste with salt and freshly ground black pepper.
- Pour the dressing over the salad and toss lightly to mix.
- Toast the pita breads in a toaster until crisp and serve along side (or crumbled on top) of salad.