After I made panzanella, I got an e-mail from Linda telling me about fattoush. It is a Lebanese version of panzanella using pita bread and lemon instead of Italian bread and balsamic vinegar. This is full of herbs and veggies. I kind of combined the recipe from Linda with another one that I found. Because of all the veggies, including tomatoes, which are full of antioxidants, this is my entry to Sweetnick's ARF Tuesday. Stop by her site and check out the other yummy recipes that are sure to be there! The recipe is what Linda sent me. I'll make note of the changes that I made. Fattoush
(Mixed Salad recipe from Lebanon)
Break 1 pita bread round, toasted or dried, broken into small pieces.
Chop in bite-size chunks and combine with bread in large bowl:
1 large cucumber
1 onion - I used 4 green onions
2 medium tomatoes - I used 4 ripe from the vine tomatoes
1 medium head lettuce - I used 2 cups pre-shredded lettuce
Chop finely and add to salad:
¾ cup parsley
¾ cup mint leaves
¾ cup purslane (optional, I think because it is hard to find) - I didn't use
2-3 cloves garlic
½ tsp salt
Juice of one lemon - I used 3 T lemon juice
½ cup olive oil - I used 1 T and 3 T water because I saw this as an option from another recipe AND I ran out of olive oil! OOPS!
Add dressing to salad. Toss well and serve.
PS - I just bought a new cookbook yesterday and it has a cornbread panzanella...I may beat Cate to it! ;-)