Fattoush Salad

2 9’ Pita Bread

½ pound Tomatoes, chopped

6 oz Cucumbers – peeled, seeded and diced

3 oz Green Onions, chopped

1 oz fresh Parsley, chopped

¾ oz fresh Mint, chopped

1 Pomegranate, seeds from one pomegranate

4 fl oz Mint Vinaigrette (see recipe)

8 oz Romaine Lettuce, cut into long strips

3 fl oz Mint Vinaigrette

8 oz Feta Cheese, divide into 4 chunks

Place pita in a 350 degree oven and bake for 2 ½ minutes on each side. Allow to cool and tear into bite size pieces. Combine vegetables and herbs with 4 fluid ounces of Mint Vinaigrette and allow to marinate for 30 minutes. In a large chilled serving bowl combine marinated vegetables, pita bread, romaine lettuce and 3 fluid ounces of Mint Vinaigrette. Toss well. Serve with 2 ounce chunks of feta cheese on the side. Serves – 4

 Mint Vinaigrette

1 1/4 cup Extra Virgin Olive Oil

1/4 cup Red Wine Vinegar

2 tbsp Lemon Juice

6 tbsp fresh Mint, chopped

1 tsp Honey

1/2 tsp Salt

¼ cup Mint Vinaigrette Infusion (see recipe)

Place all ingredients in a bowl and whisk to combine. Makes – 2 cups

Mint Vinaigrette Infusion

¼ cup Lemon Juice

3 tbsp fresh Mint, chopped

Place ingredients in a small sauce pan and bring to a boil. Remove from heat and allow to steep for 10 minutes. Strain out the mint and reserve the liquid infusion. Makes – ¼ cup

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.