Olive Oil And Lemon White Balsamic Fattoush

Posted by in Recipes on Sep 19, 2012 . .

4 large or 8 small pita breads

  • 1 to 1 ½ cups basic citrus dressing (see below)
  • 2 teaspoons ground sumac (optional)
  • Olive Cart South Haven Flaked Sea salt 
    freshly ground black pepper
  • 2 ½ to 3 cups diced tomatoes, cut 1 ½ inch thick (3 medium tomatoes)
  • 2 cups diced cucumbers, peeled and seeded if necessary, cut ½ inch thick (2 small cucumbers)
  • 1 ½ cup very finely diced red onion
  • 6 tablespoons finely chopped green onions (white and green parts)
  • 1 cup chopped fresh flat-leaf parsley
  • ½ cup thinly slivered fresh mint
  • 2 cups chopped purslane (optional)
  • 4 cups loosely packed romaine strips, cut 1 inch wide

Basic Citrus Dressing

½ cup Olive Cart California Picual extra virgin olive oil

  • 4 tablespoons Olive Cart White Lemon Balsamic Vinegar 
    Olive Cart South Haven Flaked Sea salt 
    freshly ground black pepper

Directions: Whisk all the ingredients together in a bowl.

Heat the oven to 350 degrees F. Place the pita breads on a baking sheet and bake until they are dry, about 15 minutes. Remove from the oven. When cool enough to handle, break the bread into large bite-sized pieces.

In a small bowl, whisk together the dressing and sumac, if using, and add salt and pepper to taste.

In a large salad bowl, combine the tomatoes, cucumber, red onion, green onion, parsley, and mint, then add the pita pieces, the purslane if using, and the romaine, and toss with the remaining dressing. Serve immediately

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