Fattoush Salad

Time: 20 minutes

For Easter, I like to try something new to keep it fresh. This year, I decided to make a delicious Mediterranean salad – it uses a special ingredient – sumac. I found it at an italian grocery store… it is worth locating. I have paired it with a violinist from Lebanon! I hope you enjoy both.

Music Selection: Hanine – Arabia

Ingredients:

6 cups mixed greens (lettuce, spinach, kale, etc)

2 mini cucumbers, sliced

5 roma tomatoes, diced – or quarter cherry tomatoes

½ red pepper, diced

½ green pepper, diced

2 green onions, finely sliced

Handful fresh parsley, diced

Handful fresh mint, diced (or alternative, 1 Tbsp mint sauce added to dressing)

5 radishes, finely sliced

1 ½ cups goat cheese, crumbled

2 loaves pita bread, plus ½ tsp sumac, salt/pepper  (or alternatively, buy the toasted pita chips – we buy the garlic flavoured ones)

Vinaigrette:

3 limes, juiced

1/3 cup olive oil

Salt/pepper

1 tsp sumac

1 clove garlic, minced

(optional: 1 Tbsp mint sauce or chopped fresh mint)

Directions:

Preheat oven to 350 deg F. Brush the pitas with olive oil and sprinkle on salt and sumac. Place on baking tray and put in oven and toast until crispy, flipping part way (about 15 minutes). Cool. In this recipe, I bought garlic toasted pita crackers and they worked great!

In large bowl, mix greens and vegetables. Top with goat cheese.

In small bowl, mix all the vinaigrette ingredients. Pour over the greens and mix.

Break the pita chips into small pieces and toss over the salad. Eat immediately!

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