Monday, June 27, 2011

Fattoush Salad

One of my local favorite restaurants is EVO.

EVO is located in Worcester, MA and serves only all natural, local, and organic dishes. They are also located next to an all natural food store called The Living Earth, that sells so many wonderful organic products and fresh produce, and has a whole section of prepared foods. I cannot eat at EVO, and not stop at the store for some Tofu Peanut Dip and Pistachio Baklava to bring home. If you find yourself in my area, you must check this place out!

One of my favorite dishes at EVO is their fattoush salad, which is a traditional middle eastern bread salad. Their version consists of diced cucumbers, tomatoes, onions, parsley, mint, scallions, feta cheese, and garlic pita chips tossed in a lemon and herb vinaigrette. I love to add grilled salmon to make this the perfect dinner!

In my version, I kept their tradition of dicing up my veggies small, and added romaine lettuce and banana peppers.

Fattoush Salad
recipe by Sabrina W. for eat.drink.and be merry.
serves 4
2 heads of romaine lettuce
2 medium sized cucumbers, peeled and diced small
1 cup grape tomatoes, quartered
1/2 cup fresh parsley, finely chopped
1/2 cup fresh mint, finely chopped
1/4 cup banana pepper slices, chopped
3/4 cup feta cheese
2 whole wheat pita pockets
garlic powder
paprika
olive oil spray
Lemon-HerbVinaigrette
1/4 cup olive oil
2 tablespoons white balsamic vinegar
1/2 of one lemon, juiced
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1 tablespoon fresh mint, chopped
2 tablespoons water

Whisk together all ingredients for the Lemon-Herb Vinaigrette. Set aside in refrigerator until read to serve. 

Preheat your oven to 400 degrees. Split pita pockets, spray with olive oil cooking spray and sprinkle with garlic powder and paprika. Bake for 7 to 10 minutes, or until crispy. Break into bite-sized pieces.

Arrange salad ingredients on a plate and top with toasted pita chips and drizzle with lemon-herb vinaigrette.

Linked with Yummy Mummy Link Party




10 comments:

yasmeen said...

Great rendition of fattoush - I grew up eating this stuff and it's still one of my favorites. For a little extra kick you can add a pinch of sumac as well.

Lovely share! And your blog redesign looks great :)

Lindselicious said...

This sounds super great! I love the vinegrette too. That place sounds delish- I am so wanting to try the peanut tofu dip!

Val said...

I'm loving your pictures and this salad looks amazing. I use to live in Massachusetts and there was a Swedish bakery in Worcester that I was so addicted too. I would drive 30 minutes on a Sunday just to get the coffee bread they made. YUM =)

Chelsea said...

EVO, as in extra virgin olive oil? :) This salad sounds delish, and very interesting.

Sandra said...

First your blog looks great with all the changes..and this salad ohh just beautiful! I love that you add romaine lettuce and banana peppers.
Awesome pictures too!!!!

Erin said...

What an amazing salad! The dressing sounds absolutely perfect! Great pictures!

Lindsay@Pinchofyum said...

Your blog is beautiful! Found you via Tasty Kitchen and I am going to make this salad for lunch today!

jennaseverythingblog said...

This salad looks awesome! I just found you through a comment you left on another blog, but I remember your recipe pictures from Tasty Kitchen--great stuff!

The Hall Family said...

Oh yum! I love Fattoush! Can't wait to try this one! Cheers and Happy 4th!

Terra said...

I became a fan of Fattoush salad while doing my Dietetic Internship. What a delicious, packed full of flavor salad:-) So excited to find your recipe!
Thank you for stopping by my blog:-) Your blog is just beautiful:-)
Hugs, Terra

 

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