Toasted pita bread with vegetables and herbs (fattoush)

4 servings

Ingredients

Quantity Ingredient
1 small Cucumber; peeled/seeded/diced
Salt
2 7 inch pita breads
3 Ripe tomatoes; chopped
1 small Green pepper; diced
6 Scallions; (including some of
; the green),
Finely chopped
⅓ cup Parsley; chopped
2 tablespoons Cilantro; chopped
1 tablespoon Mint; chopped
¼ cup Extra-virgin olive oil
1 large Lemon; juice of
1 Clove garlic; finely chopped
1½ teaspoon Ground sumac; if available

Directions

Put the cucumber in a colander, toss with 1 tsp salt, and set aside to drain. Preheat the oven to 350øF. Open the breads and bake them on a sheet pan until crisp and light brown, about 10 minutes. Break them into bite-sized pieces and set aside. Press the excess water out of the cucumbers, then rinse quickly and blot dry. Put them in a bowl with the rest of the vegetables and the herbs.

In a screw-top jar, shake together the oil, lemon juice, garlic, sumac, and ¼ tsp salt. Pour it over the salad, then toss well. Add the bread, toss again, and serve. Serves 4-6.

Per serving: 173 Calories (kcal); 14g Total Fat; (67% calories from fat); 3g Protein; 13g Carbohydrate; 0mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates

Recipe by: Vegetarian Cooking for Everyone by Deborah Madison Converted by MM_Buster v2.0n.

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