Middle Eastern Bread Salad Serves 4 Known in the Middle East as “fatoosh,” this traditional salad is a handy way to use up stale pita bread. Prepare it about 10 minutes in advance to give the pita a chance to absorb the dressing and soften.
Prep Time: 15 minutes
2, 7-inch whole wheat pitas
2 cups peeled, diced cucumber
1 cup chopped tomatoes or cherry tomato halves
3/4 cup tightly packed, finely chopped parsley
1/3 cup pitted black olives, preferably oil-cured, coarsely chopped
1/4 cup finely diced red onion
3 to 4 tablespoons freshly squeezed lemon juice
1/2 teaspoon finely minced garlic
1/2 teaspoon sea salt or to taste
1. If the pita is not dry enough to break, bake it in a toaster oven at 350°F until crisp, about 5 minutes. Break pita into 1-inch bits.
2. In a medium-sized bowl or storage container, combine the pita, cucumber, tomatoes, parsley, olives and onion.
3. In a small jar, combine the olive oil, lemon juice, garlic and salt. Shake until well blended. Pour over the salad and toss until thoroughly mixed. Let sit for about 10 minutes before serving. Sprinkle with a bit more salt and lemon juice, if desired.