Fattoush bread salad
Delight in an explosion of flavors with this fresh Fattoush Bread Salad. Crunchy veggies, crispy bread, and zesty dressing make a perfect culinary harmony.
Ingredients:
- 2 rounds pita bread (8- to 12-inches)
- Olive oil (for toasting the pita)
- Salt and pepper, to taste
- 4 Persian, pickling, or other small cucumbers, thinly sliced (or 1 English cucumber, trimmed, halved vertically, and thinly sliced)
- 4 radishes, trimmed and thinly sliced
- 2 large tomatoes, cored and cut into 1-inch pieces
- 1/2 pint cherry tomatoes, halved
- 1/4 red onion, very thinly sliced
- 1/4 cup sliced scallions, white and light green parts
- Juice of 1 lemon, or more to taste
- 4 tablespoons olive oil
- Large handful fresh mint leaves, coarsely chopped
- Large handful fresh parsley leaves, coarsely chopped
Instructions:
- Preheat the oven to 375°F. Use kitchen shears to cut the pita bread into 1-inch pieces. Place the pita pieces in a bowl, drizzle with a small amount of olive oil ensuring each piece gets some oil. Mix well. Season with salt and mix again.
- Arrange the pita pieces on a baking sheet with edges. It's okay if they slightly overlap. Bake for 2 minutes, then mix the chips. Bake for an additional 2 minutes, mix again. Remove any pieces that are starting to turn crispy and golden. Keep baking for another 1 to 2 minutes until all pieces are crispy and golden. Let them cool down.
- In a large bowl, mix together the cucumbers, radishes, different types of tomatoes, scallions, and red onion.
- Sprinkle lemon juice, olive oil, salt, and pepper over the vegetables and mix gently but thoroughly. Add mint and parsley, mix again. Taste and adjust seasoning with more salt and pepper if needed. Add the pita chips and gently mix to avoid breaking them. Serve immediately.
Summary:
- Calories: 1398 kcal
- Fat: 87 g
- Protein: 28 g
- Carbs: 153 g
- Potassium: 3599 mg
- Magnesium: 339 mg