Fattoush and Off the Cuff Version

Fattoush is a Levantine bread salad made from toasted or fried pieces of pita bread combined with mixed greens and other vegetables, such as radishes and tomatoes. 

Fattoush, one of two favorite salads this week and this one is a perfect simple salad to keep in mind when it is time to clear out the refrigerator veggie bin a Middle Eastern version of  its Italian cousin”panzanella” and I think that anything goes for additional ingredients including cooked pasta, couscous, chickpeas, quinoa then off course crusty croutons or toasted pita wedges add a crunch to this pretty bowl of goodness.

I prefer to toast my croutons in a pan on the stove rather than on a sheet pan in the oven I have better control and I like a toasted outside and more tender inside I’m picky,  I don’t care for hard crunchy croutons.  So simple just tear thick slices of bread, drizzle with EVOO, allow the croutons to sit for a few minutes to absorb a little oil, toss into heated pan, medium high works for me and then when they begin to toast too quickly I turn to medium low.  Stir and toss the croutons often until golden.

I forgot to add the feta, but if I had I would have crumbled some over the hot croutons along with a few chopped fresh herbs, toss to coat set a side and chop up all of your chosen

Vegetables, today no specific amounts just what I had…cucumbers, radishes, tomatoes, blanched asparagus, colorful sweet peppers, thin slices of red onion, or any veggie that you have. Toss in about 1/4 cup torn mint leaves and crumbled feta cheese…I made a simple vinaigrette, but didn’t have the sumac so I substituted with a little grated lemon zest and a sprinkle of lemon pepper, 2 tablespoons of EVOO, 1 tablespoon red wine vinegar, 1 tablespoon lime juice or lemon juice and a little salt.  Thoroughly whisk taste and dress the salad just before serving…