I just came back from a two day retreat and it seemed like all I did was eat!

Full breakfasts, creamy sauces and dessert with every meal.

I was craving veggies and a simple supper.

Plus I missed my kitchen…

As I was going through my mail, I saw a Penzy Spices catalog and found a recipe for Fattoush!


I love Fattoush – it’s a Middle Eastern vegetable salad with dried pita bread topped with a lemony vinaigrette dressing.

It’s a crunchy salad full of flavor – a bit of mint in the salad really compliments the dressing.

Sumac is a must – I did have some in the spice cupboard.

I had fun being back in my kitchen again chopping all the veggies!

This salad makes a great side to grilled chicken or fish when you’re looking for a light meal!

What I was making a year ago – BANANA BREAD!

A Kitchen Muse: 
Recipe type: salad
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
A crunchy mixed vegetable salad with dried pita chips topped with a lemony vinaigrette dressing.
  • 1 round pita bread
  • 1 head romaine lettuce, chopped
  • ½ English cucumber, chopped
  • 4 - 5 radishes, sliced
  • 4 scallions with tops, chopped
  • ½ cup chopped parsley
  • 1 green pepper chopped
  • 4 tbs. coarsely chopped fresh mint
  • 1 tbs. sumac
  • ½ tsp. minced garlic
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • Juice of two lemons
  • ½ cup olive oil
  1. Toast the pita bread in a 375 degree oven for 10 minutes.
  2. Break the toasted pita bread into small pieces.
  3. Combine vegetable in a bowl.
  4. Sprinkle sumac over the vegetables.
  5. Combine ingredients for dressing and whisk together.
  6. Drizzle dressing over salad, top with pita chips and toss gently.

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