Mediterranean Fattoush Salad
For the salad:
Pita bread, torn into bite-sized cubes: 7-8 quarters
Cherry tomatoes, halved: 20
Cucumber, peeled and cubed: 1/2 cup
Capsicum, cut into thin strips: 1/2 cup
Fresh mint leaves, finely chopped: 1/3rd cup
Fresh parsley leaves, finely chopped: 1/3rd cup
Olives, halved: 10
Olive oil: 1 tbsp
Sumac: 1 tsp (It is a quintessential Turkish spice blend that you would hopefully find the the supermarket)
For the dressing:
Olive oil: 2 tbsp
Lemon, juice and zest: 1
Garlic juice: 1.2 tsp
Roasted garlic flakes: 1 tsp
Sumac: 2.5 tsp
Salt. to taste
Pepper powder, to season
1. For the dressing: In a bowl, place lemon juice and zest, garlic juice and sumac and whisk together to combine. Add the olive oil bit by bit as you continue whisking. Season with salt and pepper.
2. Toss the pita with a little bit of salt, pepper, sumac and olive oil and bake it a preheated oven for 8-10 minutes at 180 degree C till crispy and golden.
3. In a salad bowl, arrange the tomatoes, cucumber, capsicum, mint and parsley. Add the dressing and toss it well so that the dressing coats all the elements. Mix pita crisps in the salad or add it on top while serving. I served it with sumac grilled fish and garlic bread on the side.
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