Fattoush Salad

Dress right before serving, so the pita chips don’t become soggy. And as with any salad, add the dressing slowly and taste as you go.

Ingredients

For the Dressing:

4 Tbsp. fresh lemon juice (should take about 2 juicy lemons)

1/3 cup good-quality, fruity olive oil

salt and pepper, to taste

For Salad:

2 cups packed romaine lettuce, chopped

1 cup arugula

1 1/2 cups diced tomatoes, cut into 1/2 pieces

1 cup diced cucumbers, peeled

1/2 cup chickpeas (rinse)

1/4 cup finely chopped red onion

3 Tbsp. finely chopped green onion (both white and green parts)

1/2 cup chopped fresh mint

3/4 cup chopped flat-leaf parsley

2 large whole wheat pita breads

Sea salt and freshly ground black pepper to taste

Instructions

Make the dressing: In a small bowl, combine the juice from two fresh lemons with 1/3 cup olive oil. Whisk and add salt and pepper to taste.

Heat the oven to 325 F, and place the pita bread on a baking sheet. Bake about 15 minutes until dry and slightly crisp. When cool, break into pieces.

In a large salad bowl, combine all of the ingredients except the pita chips. Slowly add the dressing and the pita chips at the very end. Toss and serve.