Category:
Salads, Main Courses

Seasons:
April, May, June, July, August

Serves 4–6

Easy

For the vinaigrette:

2 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
1/2 cups olive oil

For the salad:

1 pint cherry tomatoes, cut in half
1 small sweet bell pepper
1 large cucumber, cut into 1/2 inch pieces
small bunch radishes, quartered
4 tablespoons minced parsley
cups pitted kalamata olives, cut in half
1 large pita bread, broken into 2 inch pieces, tossed with olive oil and toasted until golden
ounces feta cheese, cut into 1/2-inch pieces
Salt and freshly ground pepper

Fattoush Directions

To prepare the vinaigrette, combine the ingredients in a jar with a tight-fitting lid and shake vigorously until emulsified.

To prepare the salad, combine all ingredients in a large bowl except the feta, add the vinaigrette and toss to combine thoroughly.

Place on a serving platter or in a salad bowl, add the feta and toss gently to combine.

Add salt and pepper, to taste, and toss again to serve.