Thursday, June 19, 2014

Southern Fattoush

I LOVE fattoush salad!  It's a Mediterranean style salad with cucumbers, greens, tomatoes, toasted pita, and simple dressing.  I've never made a regular fattoush, but when I saw this recipe, I just had to make it.  This was a delicious and heartier version with the addition of beans.  Now I want to make a regular fattoush (with some heartier elements like beans)!

Southern Fattoush
 {Southern Fattoush}

Southern Fattoush salad ingredients
 {So colorful!}

Southern Fattoush adding dressing
 {Adding the dressing}

Southern Fattoush mixed together
 {Dressed salad}

Southern Fattoush side
 {Add pita chips}

Southern Fattoush with grilled chicken
 {Southern Fattoush served with Honey Lemon Garlic Chicken (which is coming next week or also would be great with Middle Eastern Garlic Chicken, Blackened Chicken, or even just a steak}

One year ago:  Jamaican Rice and Beans
Two years ago: Basil Steamed Corn

Southern Fattoush
adapted from CookingLight

4 teaspoons cider vinegar
2 teaspoons whole-grain mustard
2 teaspoons fresh lemon juice
1/4 teaspoon ground cumin
1/8 teaspoon paprika
2 small garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
2 (6-inch) pitas, torn into bite-sized pieces
1 cup chopped tomato
1 cup sliced English cucumber
1/2 cup diced red bell pepper
1 bag romaine salad blend
1/4 cup minced Vidalia onion
1 (15-ounce) can unsalted black beans, rinsed and drained
  1. Preheat oven to 400.
  2. To prepare dressing, combine first eight ingredients in a medium bowl; stir with a whisk. Gradually drizzle in oil, stirring constantly with a whisk. 
  3. Arrange torn pita in a single layer on a baking sheet, and bake for 7 minutes, stirring after 4 minutes, or until crispy. Cool completely. Reserve 1/2 cup toasted pita. 
  4. Combine tomato and remaining ingredients in a large bowl. 
  5. Add remaining toasted pita and dressing to bowl; toss well to coat. 
  6. Top evenly with reserved 1/2 cup toasted pita. 
  7. Serve immediately.
Did you notice something a bit different?  I've hit the two year mark of recipes!  Isn't that exciting?!  Before I know it, I'll have to put three, four and five years up!  Love how this little blog is growing!

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