Fattoush Salad

So refreshing! So Mediterranean!

What a perfect salad for a summer BBQ!  Accompanied with grilled meats, hummus and flatbread, you would have what I call a perfectly delicious meal.  

Add your favorite summer cocktail and its a party! 

As Always, 

ENJOY!

Recipe courtesy of Pomegranates and Pine Nuts Cookbook by Bethany Kehdy

Ingredients

4 tbsp extra virgin olive oil, plus extra for serving

 juice of one and a half lemons
200g/7oz mixed green leaves
2 tomatoes, cut into thin wedges
2 small red onions, thinly sliced
1 cup radishes, thinly sliced
1 cup cucumber, halved lengthways and thinly sliced
2 tbsp finely chopped dill leaves
a small handful of parsley leaves
4 tsp sumac
5 Tbsps. pomegranate seeds
2/3 cup crumbled feta cheese
 Toasted  Pita Triangles
1 ripe avocado
sea salt and freshly ground black pepper

lemon wedges, to serve

      To make the dressing, put most of the lemon juice and the olive oil in a mixing bowl and whisk together.  Adjust the sourness by adding more lemon juice, if you want. (Note that the sumac will add a tang to the salad , so it's best to err on the side of caution first and adjust the zing of the salad once it has all been dressed.)  Season to taste with salt and pepper. Set aside

      Put the mixed leaves, tomato, red onion, radishes, cucumber, dill and parsley in a serving bowl and drizzled the dressing over.  Toss well, then sprinkle with the sumac, pomegranate seeds, feta, and toasted triangles.

      Cut the avocado in half, remove the pit and scoop out and dice the flesh, then add to the salad and gently toss again.  Taste and adjust the seasoning, if necessary.  Divide among four bowls and serve with lemon wedges and extra olive oil.

     For toasted pita triangles - Cut 2 pita breads into triangles, toss lightly with olive oil and salt.  Bake until crispy and light brown.  Cool.  Break into pieces to add to salad.