BCL - Danielle's Fattoush Salad Popular Recipes

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Danielle's Fattoush Salad

"My private take on Lebanese fattoush salad. A clean and healthy salad with masses of flavor. To make this salad into a hearty meal, upload strips of grilled fowl or white fish. Makes a splendid facet dish to any Middle Eastern or Mediterranean-fashion delicacies."

Ingredients :

• 2 tablespoons grapeseed oil
• 2 pita bread rounds, cut into 1-inch pieces
• 2 cups shredded romaine lettuce
• 1 inexperienced bell pepper, cut into bite-size portions
• 1 large roma tomato, reduce into chew-length pieces
• 1/2 red onion, sliced
• half of English cucumber, cut into bite-length pieces
• 1/4 cup chopped feta cheese
• 2 tablespoons chopped clean mint
• 1 tablespoon chopped sparkling flat-leaf parsley
• Dressing:
• 1/four cup more-virgin olive oil, or more to flavor
• 1 lemon, juiced, or greater to taste
• 1 clove garlic, grated
• half teaspoon Greek seasoning
• half of teaspoon floor sumac (optional)
• salt and floor black pepper to taste

Instructions :

Prep : 20M	Cook : 5M	Ready in : 25M

• Heat grapeseed oil in a massive skillet over medium-low warmth. Cook and stir pita bread portions in hot oil until golden brown, 2 to three minutes. Transfer bread portions to a paper-towel lined plate.
• Stir romaine lettuce, tomato, crimson onion, cucumber, feta cheese, mint, and parsley together in a huge bowl.
• Whisk olive oil, lemon juice, garlic, Greek seasoning, sumac, salt, and black pepper together in a bowl till completely blended. Pour olive oil combination and pita bread portions into lettuce combination; toss to coat.

Notes :

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